Mexican Chilli Con Carne Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| Capsicum | 1 , chopped | |
| Garlic, crushed 6 to 8 cloves | ||
| Yam | 400 Gram, grated | |
| Tomatoes, cooked, 1 kg | ||
| Baked beans | 1 Can (10oz) | |
| Salt | 2 Teaspoon | |
| Chilli powder, 1 1/2 to 2 teaspoons | ||
| Worcestershire sauce | 1 Teaspoon | |
Directions
In a saucepan, melt butter on low fire.
Add onion, capsicum, pemianto, grated yam and garlic.
Cook for 5 minutes stirring frequently.
Sprinkle about 2 to 3 tablespoon water, cover and let cook till yam is just tender.
Liquidise tomatoes and pass through a sieve.
Add tomato puree and rest of the ingredients to yam mixture.
Cook for further 5 minutes.
Add onion, capsicum, pemianto, grated yam and garlic.
Cook for 5 minutes stirring frequently.
Sprinkle about 2 to 3 tablespoon water, cover and let cook till yam is just tender.
Liquidise tomatoes and pass through a sieve.
Add tomato puree and rest of the ingredients to yam mixture.
Cook for further 5 minutes.
Chef
