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 currently have some time, I had been searching on the internet last week. On the lookout for fresh, exciting ideas, inspiring meals that I have never tried before, to treat my loved ones with. Searching for a while unfortunately couldn’t come across any interesting stuff. Just before I wanted to give up on it, I ran across this delicious and easy treat simply by chance. It seemed so scrumptious on its snapshot, it required instant action.
It absolutely was not so difficult to imagine the way it is made, how it tastes and how much my hubby will probably like it. Mind you, it is rather easy to impress the guy in terms of treats. Anyway, I got into the page: Suncakemom and followed the comprehensive instuctions that were coupled with wonderful photos of the procedure. It just makes life less difficult. I can suppose it is a slight inconvenience to take pics in the midst of baking in the kitchen because you ordinarily have gross hands so I genuinely appreciate the time and energy she placed in to make this blogpost .
That being said I’m inspired presenting my own recipe similarly. Appreciate your the idea.
I had been tweaking the main mixture create it for the taste of my family. Need to say it was a terrific success. They prized the taste, the structure and loved getting a delicacy like this during a busy week. They ultimately requested more, many more. So next time I’m not going to make the same mistake. I am gonna double the amount .
The Chili Con Carne Recipe originally is 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.