Chili con carne is an amazing meat stew that can be so much more than just some spicy meat with beans. In fact beans shouldn’t even be there at all!
As I recently have a little time, I had been surfing on the web a few days ago. Trying to get fresh, stirring ideas, inspirational meals that I’ve never tasted before, to treat my family with. Searching for a while unfortunately could not find any interesting things. Right before I wanted to give up on it, I came upon this delicious and simple dessert by accident on Suncakemom. It looked so tempting
on its pic, it required instant action.
It absolutely was easy to imagine the way it is made, its taste and just how much boyfriend might enjoy it. Mind you, it is very easy to impress him when it comes to cakes. Anyways, I went to the webpage and followed the detailed instuctions which were combined with great pics of the process. It just makes life rather easy. I could suppose it is a bit of a effort to shoot pics in the middle of baking in the kitchen as you normally have gross hands thus i genuinely appreciate the commitment she devote to build this post .
With that said I am encouraged to present my personal formulas in a similar way. Many thanks the concept.
I was fine tuning the original mixture to make it for the taste of my family. I must say it had been an awesome outcome. They prized the taste, the consistency and loved getting a treat like this in the midst of a stressful week. They basically asked for more, many more. Hence the next time I am not going to make the same miscalculation. I am gonna double the amount .
This is based on the Chili Con Carne Recipe from SunCakeMom
Pour oil or lard into a pan and heat it up to medium to high. Bacon or pancetta also can be used to render its fat out, expanding the dish flavor portfolio.
Add the sliced or diced onions with some salt and sauté until the onion gets a glassy / translucent look.
Add the minced meat and brown it which should take about 10 minutes.
It’s time to add the chili, garlic, black pepper, cumin and oregano then stir. Fry all the ingredients until the spices get fragrant for about 3 – 5 minutes.
Mix in the tomato that can be sliced, diced, pureed or canned, it doesn’t really matter as during the cooking it all should be the same. Sprinkle in the cacao powder.
If we haven’t prepared for such a huge amount of stew then it’s time to swap into a bigger pot and add the additional ingredients, in this case the beans. In case of canned beans reserve this step to until everything else is cooked and ready as canned beans don’t require much time to be done. Dried beans should be soaked at least about 6 hours before cooking but follow the instructions on the packaging.
Add as much water as submerges all the ingredients and cook it until the beans are ready that should be done in about 1 to 3 hours. Replace the evaporated water according to the thickness of chili we are pursuing.
It’s recommended letting the chili cool, at least half an hour before serving but some even swear on placing it into the fridge overnight to bring the flavors properly together.