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Try adding 2 or 3 squares of 90% dark chocolate, (grated), to the sauce just before adding the meat. It will transform the taste, texture and colour to another level.
@@guglielmomariabrunese8604 Yep, many white americans think taco bell is mexican food, just like they think olive garden is italian lol. That doesn't make it correct.
I have lived in Chile for years now..... and strange though it may seem....this dish is NOT a meal they seem to even be familiar with! And whilst dried beans of all types can be easily found....not so for Red Kidney Beans..... However.... (Sin embargo)....I found some prepared Red Kidney beans in Tetra style packs....... So now, I am preparing Chile Con Carne for the first time in many years. I found the inclusion of Cinnamon a bit of a surprise....but...why not! I'm going for it. Many thanks for posting ......if only to refresh my memory!
I tried a 3-meat chili (Beef, Pork and Mutton)on our Navajo Chili contest. No recipe followed and I was surprised it took second place (Ganado, AZ 2016)
How is this a Chilli con carne if there's no chilli ingredients. I'm confused, it's more of a Picadillo except with the cinnamon flavor. Im sorry but the chilli's I know is totally different. It's cooked with a variety of blended chilli peppers "the Chilli's" and meat. However, I made this recipe and still very awesome. Thank you for the recipe.
Was scrolling to find exactly this I see a few recipes setting meat aside, why? The meat takes all the taste of the ingredients during the whole process if you rob it of that chance you lost taste IMHO.
@@Plastickmat the only reason I can think of is water loss - like when you roast a chicken or cook a steak, you're supposed to let it rest and reabsorb moisture it lost during cooking when the muscle tissue tenses under the heat. I don't think mincemeat has much intact muscle left to tense up though and I've even seen recipes that discard the fat that gets released during the browning. Mince can get tough though, so maybe it makes a difference. My initial, logicalthoughts line up with yours though - a lost flavor opportunity
◾️ 💥🗿 _T🍅p_ _🍷🫘_ Lg _…..AngeL hätte das Hackfleisch mit Paprika Pulver ruhen lassen damit es intensiver an Farbe gewinnt_ …am Ende 🪙 Noch ein gekochtes E¡ _🌍_ Verdammt wo ist schon wieder das baguette 🥖💥
Why did you cook the mince then take it out and fry off the onions? Why couldn't you have fried off the onions then cooked the mince then added everything from there?
No offence I'm sure your food tastes ok but that looks so watery and bland seems like you'd plate it up and all the water would soak into the rice and you'd be left with slushy rice with a nasty water pocket at the bottom, chilli needs to be thick and saucy.
I tried today. I didn’t have Canned tomato and canned red beans so instead i just cooked tomatoes by myself and boiled red beans in advance, it saved my simmering time. It was so delicious. Gave to my Chinese friends, they really enjoyed. Thanks! ❤️
I like it too ..alas I added a few other ,INTERESTING THINGS to it one third cup of strong nescafe red cup coffee ( 3 teaspoons coffee) & 2 tablespoons of cocao/dark chocolate powder or bar, + half a bottle of stout beer & a number of worchester sauce drops ( can't remember ,as I drank the rest of the stout beer ) ..
@lucinq`1` ial I'm cooking a pot tomorrow using my Hungarian aunt's recipe except with unsweetened cocao and more cayenne. Like to try it with beer, but i'd rather drink the beer. Big pan of grandma's crusty cornbread, yum.
@lucinq`1` ial The sky, you are describing my childhood nights in Albuquerque. Never saw so many stars, and so bright anywhere else. There used to be a distinction between country and western music, and mama listened to western and Mexican music. I don't hear the same music anymore, no more Besame Mucho or El Sol es Caliente en La Playa. Hope I got that nearly right. Well I will dig up Trio Los Panchos and listen to them while I cook tomorrow.
No...not really...it was made popular by Texas for the rest of the USA to try. And anyway, as Noted: Texas Is Mexican....well once, until it was "acquired" by nefarious means. No... en realidad no... Texas lo hizo popular para que el resto de los EE. UU. lo probara. Y de todos modos, como se señaló: Texas es mexicano ... bueno, una vez, hasta que fue "adquirido" por medios nefastos.
It's not at all but then there it's anything but Mexican the Chili con carne I don't know who said that it comes from Mexico because even in a Mexican dictionary the Chili con carne has this definition: "detestable food pretending to be Mexican, sold in the USA from Texas to New York" (━┳━ _ ━┳━)
