Chilli con carne is a food that most people associate with long stewing and slow cooking. It does not always have to be a time -consuming matter. American chef and Food Writer J. Kenji López-Alta came up with a recipe that demolish the structures-you can prepare his chilli in just fifteen minutes.
Chilli con carne is one of the dishes that most of us associate with long cooking. Hours on the plate, slow interconnection of tastes and scents, patient waiting for a perfect result. However, the famous American chef and author of the culinary bestsellers J. Kenji López-Alta proves that even such a distinctive food can be prepared for a quarter of an hour-without compromises on taste. His express chili is proof that fast kitchen does not have to be drab and that the right can conjure up a rich taste depth even in a record time.
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The magic of fast chili
Kenji’s secret lies in the consistent use of ingredients that will bring maximum taste immediately. The minced meat is briefly roasted to gain color and juiciness, and immediately afterwards the mixture is added. The broth, tomatoes and beans connect the whole food, while a small trick in the form of a drop of fish sauce gives the result a depth you would expect from a few hours of drawn chill.
For a video from Epicurious with a recipe for the best chilli, check out youtube:
“This iconic dish – usually prepared from minced meat, tomatoes, red beans and spices – is full of proteins, fiber and iron,” says Tammy Lakatos Shames and Lyssie Lakatos.
Express chilli con carne
Raw materials:
- 500 g ground beef
- 1 can of sliced tomatoes (400 g)
- 1 can of red beans (400 g), chopped and rinsed
- 1 onion, finely chopped
- 2 garlic cloves
- 2 tablespoons of vegetable oil
- 1 tablespoon of ground peppers
- 1 tablespoon chili spices or mixture on chili
- 1 teaspoon of Roman cumin
- 250 ml of beef broth
- 1 teaspoon of fish sauce
- salt, pepper to taste
Procedure::
- Heat the oil in a deeper pan, add the onion and fry it briefly until golden brown. Stir in the garlic and let it unfold.
- Add the minced meat, fry until it brown and starts crumbling.
- Stir the spices – pepper, chili and cumin – and let them briefly.
- Add tomatoes, beans and broth. Salt, pepper and mix.
- Allow everything to cook for about 10 minutes until the tastes are connected and the sauce is slightly thickened.
- Finally, stir in the fish sauce and fine -tune with salt or pepper to taste.
Serve hot
Chilli tastes great with bread or tortillas, but is excellent is IS rice or baked potatoes. You can fine -tune it with sour cream, grated cheese or fresh coriander. Whatever you reach, you have food on the table that is full of significant tastes, yet it takes only a few minutes.
Express chili according to J. Kenji shows that quick cooking does not mean concessions. On the contrary, the right choice of ingredients and a few smart tricks can turn an ordinary dinner into a gourmet experience that you can prepare before cooking a kettle of water for tea.
