Cooking Time: ~1+ hours
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Even though I’ve been a chili enthusiast for quite some time, I’ve never taken the time to make my own Chili con Carne.
It’s really easy, as simple as throwing ingredients into a pan in the right order, and letting it cook for a while.
Though there are slightly more carbs in something like this because of vegetable content, it’s still important to remember that, even in very low quantities, they’re still critical to the body operating.
Don’t eat enough, and the body will synthesize glucose from other sources in the body.
Though the ingredients list says 1kg of Pork mince, I used slightly over.
Like all the finer things in life, this too, starts with a big chunk of butter.
Dice up the Onion into small pieces. It doesn’t have to be particularly small, as over the course of cooking it does disintegrate a little.
Mix through so the butter coats every last little piece.
Check to see if one of them has tried to run away.
Regardless of whether it has or hasn’t, cut them both up
I haven’t used the word stir/stirring yet, so I figure now is the right time. Add the Capsicum into the pot with the Onion and Butter, and stir, stir it through like crazy. It’s important that the Capsicum is covered in Butter. I don’t know precisely what happens when Butter and Capsicum meet, but it’s truly glorious.
This is an important step. Dust everything with Paprika and mix it through.
Throw in your Pork and break it down into small pieces.
You can use a variety of heat and time options to reduce as fast, or as slow, as you need. I reduced mine over 2 – 3 hours, but it can be achieved in less.
Unfortunately, I didn’t get a picture of the finished product, as it was all eaten pretty fast. My favorite use was in a cheese shelled burrito, instructions on Wednesday.