Chili con Carne II

Name: Chili con Carne II
Cook time: 45 min
Yield: 10 servings
Cuisine: United Kingdom
Ingredients: 5 tablespoons vegetable oil; 2 large onions, chopped; 1 chile pepper, chopped; 5 cloves garlic, chopped; 2 pounds lean ground beef; 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped; 1\u2009½ teaspoons salt; 1 teaspoon freshly ground black pepper; 1\u2009½ tablespoons ground cumin; ½ tablespoon chili powder; 2 tablespoons paprika; 2 tablespoons dried oregano; 2 cinnamon sticks; 6 whole cloves; 2 (15.25 ounce) cans red kidney beans, rinsed and drained

This Recipe can easily be multiplied and freezes well.

INGRIDIENT

5 tablespoons vegetable oil

2 large onions, chopped

1 chile pepper, chopped

5 cloves garlic, chopped

2 pounds lean ground beef

3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

1 ½ tablespoons ground cumin

½ tablespoon chili powder

2 tablespoons paprika

2 tablespoons dried oregano

2 cinnamon sticks

6 whole cloves

2 (15.25 ounce) cans red kidney beans, rinsed and drained

DIRECTION

Step: 1

In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

Step: 2

Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

Step: 3

Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

NUTRITION FACT

Per Serving: 397 calories; protein 23.9g; carbohydrates 32.5g; fat 19.3g; cholesterol 61.5mg; sodium 916.8mg.

The word “stew” can process to both a dish and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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