This ameliorating and filling formula for Classic Chili Con Carne is an extraordinary family feast or for serving to companions for an easygoing evening gathering.
This season Chili is a unique little something I make at any rate once per month. It's only one of those solace nourishments you need during the colder months.
This formula is stuffed with flavor and simple to put together. It's only one of those family-accommodating suppers that everybody appears concede to. I genuinely don't have the foggiest idea why it's taken me such a long time to post it for every one of you.
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Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 onion (large) chopped
- 4 cloves garlic chopped
- 2 tablespoons ground cumin
- 2 tablespoon dried oregano
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper plus more if you like it spicy
- 2 tablespoons tomato paste
- 28 oz can crushed tomatoes
- ½ cup beef stock
- 14.5 oz can kidney beans drained
- salt and pepper to taste
- good handful fresh parsley chopped
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.
- Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
- Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
- Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.
- Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.
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