Chili Con Carne Recipe

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 a little time, I was searching on the internet the other day. In need of fresh, challenging tips, inspiring meals that I’ve never used before, to astonish my family with. Hunting for a long time unfortunately could not discover any interesting things. Just before I wanted to give up on it, I stumbled on this delicious and simple treat simply by chance at Suncakemom. The dessert seemed so tempting

on its photo, it called for quick actions.

It had been easy to imagine the way it’s created, its taste and how much my hubby might want it. Actually, it is very easy to please him in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the blog and simply followed the simple instuctions which were coupled with impressive images of the process. It really makes life much easier. I can suppose it’s a slight hassle to shoot pics down the middle of cooking in the kitchen because you most often have gross hands and so i sincerely appreciate the hard work she put in to build this blogpost and recipe easily followed.

Having said that I am empowered presenting my own, personal recipes in the same way. Thanks for the idea.

I was fine tuning the initial recipe create it for the taste of my family. Need to say that it was a terrific outcome. They enjoyed the flavor, the overall look and loved getting a delicacy like this during a lively workweek. They quite simply demanded more, a lot more. Hence next time I am not going to make the same mistake. I am likely to double the amount .

You can find the original Recipe For Chili Con Carne and more 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.