Chili con Carne

This the last post that will be about recipes that I cooked in 2016.

I cooked Chili can Carne during the beginning of November, when it was just starting to get chilly. No matter how you define chili, I definitely recommend this recipe.

In a a soup pot, I poured in enough water to cover a pound pound of dried pinto beans and brought the water to a boil. The next step is to add a whole onion without mentioning whether or not you should peel the onion. Play it safe, peeling the onion seemed like the best bet. Not wanting to just chunk the onion in the pot, I used some tongs and lowered the onion to the beans. Once the beans began to soften, I sprinkled the them with salt and pepper and let the beans cook for as long as it took them to completely soften.

As the beans were cooking, I entered a wrestling match with the pre-cooked sausage. Three different knives were summoned to duty in addition to a pair of scissors. The match began with a serrated knife cutting the sausage package horizontally, which only resulted in making my dad nervous. End of Round 1. Round 2 started out with a pair of scissors that were quickly halted by the sausage that it was trying to break free. Round 3 was a long, but somewhat successful try. It began with a non-serrated knife that proceeded to cut the sausage vertically, then horizontally. Squeezing the sausage out of its cage into a bowl, ended the match with a victory.  Tired from the match, I sliced half of the sausage and employed my mom to finish the job. Moving on to the next ingredient, a tube of ground beef, I chopped the tube into fourths and squeezed the meat into a bowl. Barrier-Free Tip: Chopping the beef into quarters before cooking it, helps me because I have a hard time cooking and breaking up the meat simultaneously.

After splashing some olive oil into the pan, I cooked the sausage and ground beef. While the meat was cooking, I checked the beans and found that the water had evaporated,andadded two more cups of water. Giving the meat some flavor, I added two teaspoons of chili powder to the meat and threw the meat in with the beans. Along with a half a bag of chopped onion, I added a cup of vegetable stock, a teaspoon of ground cumin, a ½ a teaspoon of dried oregano and a tablespoon of minced garlic. After bringing the chili to a boil, I covered the pot and turned the heat down to low. While the chili continued to cook for another 15 minutes, I noticed that the chili needed some more water. Once the chili was done, I added some more chili powder give the dish more spice,  and served it with some rice, cilantro and cheese. My family really enjoyed this recipe and I hope you do too.

This recipe was adapted and originally came from a cookbook entitled, How to Cook Everything: 2,000 Simple Reasons for Great Food by Mark Brittman.


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