載入中...
ID: f9fb6dea...
A rich and flavourful Chilli Con Carne by Marco Pierre White. This recipe uses a simple tomato base, browned mince, and a beautiful blend of spices, finished with fresh chilli, dark chocolate, and coriander for a deep, complex taste.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
In a pan with olive oil, brown 1kg of minced beef until all water has evaporated and the meat is singed. → Stir in spices (cayenne, cumin, paprika), then transfer to a pot with tomato sauce, water, and beef stock pots. → Bring to a boil, then cover and simmer gently for about 1 hour. → Stir in washed kidney beans and cook for a few more minutes. → Finish by mixing in fresh chillies, dark chocolate, and fresh coriander before serving.
In a pan with olive oil, brown 1kg of minced beef until all water has evaporated and the meat is singed. → Stir in spices (cayenne, cumin, paprika), then transfer to a pot with tomato sauce, water, and beef stock pots. → Bring to a boil, then cover and simmer gently for about 1 hour. → Stir in washed kidney beans and cook for a few more minutes. → Finish by mixing in fresh chillies, dark chocolate, and fresh coriander before serving.
A rich and flavourful Chilli Con Carne by Marco Pierre White. This recipe uses a simple tomato base, browned mince, and a beautiful blend of spices, finished with fresh chilli, dark chocolate, and coriander for a deep, complex taste.
Heat a little olive oil in a large frying pan over high heat. Add the minced beef and begin to break it up with a wooden spoon.
Cook the mince until all the water has evaporated. Continue to cook, stirring and breaking up any lumps, until the meat is well browned and singed. This is a slow process to render the fat and develop flavour.
Once the mince is browned, sprinkle over the cayenne pepper, cumin, and paprika to your personal taste and stir to combine.
Transfer the seasoned mince into a separate large pot containing your pre-made tomato sauce base.
Pour in the water and add the two rich beef stock pots.
The chef uses a pre-made tomato sauce base for convenience. If you don't have one, you can make your own by frying onions and garlic, then adding 50% passata and 50% tinned chopped tomatoes.
Properly browning the mince is the most important step for flavour. Be patient and wait for all the water to evaporate before the meat starts to get colour.
Adding fresh ingredients like chilli, chocolate, and coriander at the very end of cooking ensures their flavours remain vibrant and fresh.
The dark chocolate adds an unexpected depth and richness to the sauce, while also helping to thicken it slightly.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...