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 was browsing on the internet the other day. Looking to find fresh, exciting ideas, inspirational meals that I have never tested before, to delight my family with. Searching for quite some time but couldn’t discover any interesting stuff. Just before I wanted to give up on it, I found this yummy and easy treat by chance over Suncakemom. It looked so delightful on its photos, it called for prompt actions.
It absolutely was simple enough to imagine how it is created, its taste and how much my hubby will probably like it. Mind you, it is rather simple to please the man in terms of puddings. Anyway, I got into the site and then used the step by step instuctions which were coupled with superb photos of the procedure. It really makes life much easier. I could imagine that it is a bit of a hassle to take snap shots down the middle of cooking in the kitchen because you most often have gross hands and so i genuinely appreciate the time and effort she put in to make this post .
With that said I’m empowered presenting my own, personal formulas in the same way. Appreciate your the thought.
I had been fine tuning the initial recipe to make it for the taste of my family. I have to tell you it had been a terrific success. They prized the flavour, the thickness and loved getting a delicacy such as this during a lively week. They basically asked for more, more and more. Hence the next occasion I am not going to commit the same mistake. I am going to multiply the amount .
If you liked this Recipe For Chili Con Carne you may find more like this 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.
