Recipe For Chili Con Carne

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 some time, I was browsing on the internet a few days ago. Trying to find fresh, fascinating tips, inspiring dishes that I’ve never tried before, to surprise my loved ones with. Looking for a long time unfortunately could not find too many interesting stuff. Just before I thought to give up on it, I discovered this fabulous and simple dessert by accident on Suncakemom. It seemed so delightful on its photo, it required instant actions.

It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much my husband might want it. Mind you, it is quite easy to keep happy him when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the website and used the step by step instuctions which were combined with impressive graphics of the task. It just makes life much easier. I could imagine that it is a slight inconvenience to shoot photographs down the middle of baking in the kitchen as you most often have gross hands and so i seriously appreciate the hard work she placed in to make this blogpost and recipe easily implemented.

Having said that I’m encouraged presenting my personal dishes in a similar way. Thanks for the idea.

I was fine tuning the initial recipe create it for the taste of my loved ones. Need to tell you that it was a terrific success. They enjoyed the taste, the structure and enjoyed getting a treat such as this in the midst of a hectic week. They basically demanded lots more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I am gonna twin the quantity .

This Chili Con Carne 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.

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