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 currently have a little time, I was surfing on the web yesterday. Trying to find fresh, intriguing tips, inspirational dishes that I have never tasted before, to surprise my loved ones with. Looking for quite some time but couldn’t come across lots of interesting things. Right before I thought to give up on it, I found this tempting and easy dessert by accident over Suncakemom. It seemed so delicious on its pic, that called for fast action.

It absolutely was simple enough to imagine the way it’s made, its taste and just how much boyfriend will love it. Actually, it is extremely simple to please the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyway, I went to the webpage and simply followed the comprehensive instuctions that have been combined with superb photographs of the process. It really makes life faster and easier. I can imagine that it’s a bit of a inconvenience to shoot snap shots in the midst of baking in the kitchen as you usually have sticky hands thus i really appreciate the time and effort she placed in for making this post and recipe easily followed.

That being said I’m inspired to present my own, personal recipes in a similar fashion. Appreciate your the concept.

I was fine tuning the main formula to make it for the taste of my family. I can tell you that it was an awesome success. They prized the flavour, the consistency and enjoyed getting a treat like this in the midst of a stressful week. They ultimately wanted lots more, many more. So the next time I’m not going to make the same mistake. I’m likely to double the volume to get them pleased.

This Chili Con Carne Recipe 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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