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 lately have some time, I had been browsing on the web the other day. On the lookout for new, intriguing tips, inspiring dishes that I’ve never tasted before, to impress my family with. Searching for quite some time yet could not come across any interesting stuff. Right before I thought to give up on it, I came across this tempting and simple dessert by accident over Suncakemom. The dessert looked so delicious on its pic, that called for urgent actions.
It absolutely was easy to imagine how it is created, how it tastes and how much my hubby might enjoy it. Mind you, it is rather simple to impress the guy when it comes to desserts. Anyway, I got into the page and simply followed the comprehensive instuctions that had been combined with great photos of the method. It really makes life quite easy. I could imagine that it’s a slight inconvenience to shoot photos in the middle of baking in the kitchen because you most often have gross hands so I highly appreciate the effort and time she put in to build this blogpost .
Having said that I’m encouraged to present my personal recipes in a similar fashion. Thanks for the idea.
I had been fine tuning the original recipe create it for the taste of my family. Need to tell you it absolutely was an incredible outcome. They enjoyed the flavour, the thickness and loved having a treat such as this during a hectic workweek. They basically asked for even more, more and more. So the next occasion I’m not going to make the same mistake. I am gonna multiply the quantity to make them pleased.
There are more chili con carne at 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.