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 had been looking on the internet last week. On the lookout for new, stirring tips, inspiring dishes that I have never tasted before, to delight my family with. Hunting for quite some time yet could not find too many interesting stuff. Right before I thought to give up on it, I came upon this delicious and simple treat by luck over Suncakemom. The dessert looked so fabulous on its pic, that called for prompt action.

It was not difficult to imagine how it is made, its taste and how much my husband will love it. Actually, it is rather simple to delight him when it comes to cakes. Anyhow, I visited the website and simply followed the detailed instuctions which were accompanied by impressive pics of the operation. It really makes life faster and easier. I can suppose it is a slight inconvenience to shoot photos down the middle of baking in the kitchen as you may most often have sticky hands so I highly appreciate the commitment she put in to build this blogpost .

With that said I am inspired to present my personal dishes similarly. Appreciate your the idea.

I had been fine tuning the main formula to make it for the taste of my loved ones. I’ve got to tell you it absolutely was a great outcome. They prized the flavor, the thickness and enjoyed having a treat like this during a hectic week. They ultimately asked for more, many more. So the next time I’m not going to commit the same miscalculation. I’m gonna double the quantity .

Thanks for SunCakeMom who made the Recipe For Chili Con Carne a reaility

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.