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 recently have some time, I was browsing on the web a few days ago. In search of new, stirring ideas, inspirational meals that I have never tested before, to astonish my family with. Looking for a long time but couldn’t come across any interesting stuff. Right before I thought to give up on it, I found this fabulous and easy treat by chance. The dessert seemed so delicious on its snapshot, that required rapid actions.

It had been easy to imagine how it is created, its taste and how much boyfriend will probably like it. Mind you, it is very simple to keep happy the man when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I went to the website: Suncakemom and followed the precise instuctions that were combined with great pics of the method. It just makes life much simpler. I could imagine that it’s a slight effort to shoot snap shots in the midst of cooking in the kitchen as you usually have sticky hands therefore i sincerely appreciate the effort and time she devote for making this post and recipe easily implemented.

With that said I am empowered presenting my personal recipe in a similar way. Appreciate your the idea.

I had been fine tuning the initial mixture create it for the taste of my family. I’ve got to tell you that it was a great success. They loved the flavor, the structure and loved getting a treat like this during a busy workweek. They basically wanted more, a lot more. Thus the next time I am not going to make the same miscalculation. I’m gonna twin the amount to get them delighted.

Original Chili Con Carne invented by 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.