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A rich and hearty chili con carne, packed with deep, smoky flavor from toasted ancho chilies. This comforting dish combines savory beef mince with a complex blend of spices, perfect for a satisfying meal.
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Toast and blend dried ancho chillies with beef stock to create a flavorful sauce base. → Brown the beef mince, set aside, then sauté onions and garlic in the same pot. → Add all spices, pastes, tomatoes, the cooked beef, and the chili sauce. Simmer covered for 45 minutes. → Stir in cooked beans and cook for a final 5 minutes. → Serve hot, garnished with sour cream and spring onions.
Toast and blend dried ancho chillies with beef stock to create a flavorful sauce base. → Brown the beef mince, set aside, then sauté onions and garlic in the same pot. → Add all spices, pastes, tomatoes, the cooked beef, and the chili sauce. Simmer covered for 45 minutes. → Stir in cooked beans and cook for a final 5 minutes. → Serve hot, garnished with sour cream and spring onions.
A rich and hearty chili con carne, packed with deep, smoky flavor from toasted ancho chilies. This comforting dish combines savory beef mince with a complex blend of spices, perfect for a satisfying meal.
Remove the seeds from the dried ancho chillies and roughly chop them. Toast the chillies in a dry pot for 2-3 minutes to release their aroma.
Transfer the toasted chillies to a blender, add the beef stock, and blend until completely smooth to create a chili sauce base.
In a large pot or dutch oven, heat the beef tallow over medium-high heat. Add the beef mince, season with salt, and cook until well browned.
Once browned, remove the mince from the pot and set it aside.
In the same pot, add the finely diced red onion and garlic. Sauté until softened.
Toasting the dried chillies is a key step to unlock their deep, smoky flavor; don't skip it.
Browning the mince separately ensures it gets a good crust and doesn't just steam in the pot, which adds a lot of flavor.
The recipe calls for black eyed beans, but the video appears to use chickpeas. Feel free to use your preferred bean.
Letting the chili simmer for the full 45 minutes allows the flavors to meld and deepen significantly.
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