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 a little time, I was looking on the web last week. In need of fresh, stirring tips, inspirational dishes that We have never tasted before, to surprise my loved ones with. Searching for a while but could not discover too many interesting stuff. Right before I wanted to give up on it, I found this scrumptious and easy treat by chance. The dessert seemed so delicious on its image, that called for instant actions.
It absolutely was simple enough to imagine the way it’s made, its taste and just how much my husband will probably like it. Mind you, it is very simple to delight the man when it comes to treats. Anyways, I got into the site: Suncakemom and used the detailed instuctions that had been combined with great pics of the process. It just makes life much simpler. I can imagine that it’s a slight effort to take photographs in the middle of cooking in the kitchen as you may usually have sticky hands so I really appreciate the effort and time she placed in for making this blogpost .
With that said I am inspired to present my personal dishes in a similar fashion. Many thanks the concept.
I had been tweaking the main formula to make it for the taste of my family. Need to say it had been an awesome success. They enjoyed the flavour, the overall look and enjoyed getting a sweet such as this in the midst of a hectic week. They quite simply wanted lots more, a lot more. So the next time I’m not going to commit the same mistake. I am gonna double the volume .
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.