Chili con carne (2)
Instructions
Soak the beans in water at room temperature for 12 hours.
Drain, place in a saucepan with a bay leaf and cover with cold water.
Add salt and, at low heat, bring to a boil.
Cover and cook for about an hour.
Put to soak for 10 minutes in boiling water the 2 types of chilli.
Drain and keep aside the soaking water.
Divide them in half and remove the seeds.
Run the mixer with ginger and cumin.
Slice the onions, put them in a pan, preferably earthenware, with 2 tablespoons oil, wet with a little vegetable broth, add salt and let simmer on low heat for a few minutes.
Add the meat into chunks, turn up the heat and cook for 3-4 minutes.
Add the diced tomatoes, coarsely rub the slice of bread with the garlic, sbriciolatela, add it to the sauce and stir to mix the bread to cooking.
Wet salted, with maceration of water hot peppers, cover and continue cooking at low heat, for about 3/4 of an hour.
Add the warmed vinegar with brown sugar, milkshake, chili beans, drained from their cooking, stir and simmer for half an hour.
Check the cooking of meat should be thoroughly cooked but you should not unpack.
Put chili into a serving dish, garnish with raw onion rings and serve piping hot.
Ingredients and dosing for 4 persons
- 500 G = = Beef
- 200 g of small red bean
- 3 red onions
- 4 green tomatoes
- 1 slice of bread stale
- 1 tablespoon of sugar
- 1 teaspoon of cumin powder
- 4 slices of ginger
- 3 big chili peppers
- 1 clove of garlic
- 1 leaf of laurel
- 3 chilies
- 1 tablespoon of wine vinegar
- 1 glass of vegetable broth
- 2 tablespoons of olive oil extra virgin
- Salt