Chilli con carne beef

Chilli Con Carne - Minced Beef Recipe

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Main Course, Mexican hot chilli,

Mexican,

Chilli Con Carne - Minced Beef Recipe

By Alex Brad

This is a delicious recipe that you can share with friends and family as a main course. Chilli con carne can be served with sliced lipia or Doritos. But let's see how this recipe is prepared and what ingredients we need.

Yield: 4

Preparing time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes

Serving size: 1 plate of 400 grams
Calories per serving: 531 cal
Fat per serving: 31 g
Protein per serving: 51 g
Carbohydrate per serving: 10 g
Fiber per serving: 2 g
Cholesterol per serving: 158 mg

Ingredients:
Sunflower oil: 6 tablespoon
Minced beef meat: 700 grams
Yellow onion: 2 medium pieces
Cloves of garlic, cleaned, crushed: 3 pieces
Boiled red bean: 1 can of 420 grams
Suitable red peppers, finely chopped: 1 pc
Chopped tomatoes: 200 grams
Salt and freshly cracked pepper: to taste
Cilantro: 1/2 teaspoon
Caraway: 1/2 teaspoon
Oregano: 1/2 teaspoon
Sweet paprika: 1/2 teaspoon
Chilli: 1/2 teaspoon

And now that we have made sure that we have all the ingredients described above, let's start cooking chilli con carne.

Instructions:

1. Peel the two yellow onions and chop them finely. Put 6 tablespoons of sunflower oil in a pan and let it heat up, then add the chopped onion and mix with a wooden spoon. After washing the red pepper under cold water, cut it into small pieces and add it to the frying pan with the onion. We do the same but with the three cloves of garlic, we cut them into small pieces and put them in the pan together with the onions and peppers. We gently chew for a few minutes until all the elements are tempered, after which we add 1/2 cup of water.
2. Add the minced beef to the pan and stir to combine with the sautéed vegetables. Stir continuously with the wooden spoon to brown the meat.
3. While the meat is browning, add the spices: salt, pepper, coriander, paprika or Russian hot pepper paste. Mixing total price of 30 minutes.
4. Add the pre-boiled red beans over the composition and cook for another 10 minutes, then turn off the heat.
5. The dish is ready and ready to serve. I put it on the plate and we serve chili con beef with slices of lipia cut into matching triangles or with Doritos.

Bon Appetite! Alex

Chilli Con Carne Beef Recipe

Property of TopkitchenRecipes.blogspot.com

You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Quick Fish Filets in Tomato Sauce Recipe
Turkey Meatloaf

Pancetta Wrapped Polpettone In Red Wine Tomato Sauce

Pancetta Wrapped Polpettone In Red Wine Tomato Sauce

Posted by Deborah Mele
Source: http://www.italianfoodforever.com

Pancetta Wrapped Polpettone Recipe

by Deborah The pancetta-wrapped polpettone recipe is an Italian dish, specifically originating from the region of Emilia-Romagna. Emilia-Romagna is known for its rich culinary tradition and is considered one of Italy's gastronomic hubs.

Polpettone is essentially an Italian meatloaf, typically made with a combination of ground meats, breadcrumbs, eggs, cheese, and herbs. The name "polpettone" comes from the word "polpetta," which means meatball. It is a popular comfort food in Italy, often served as a main course or sliced and enjoyed as a sandwich filling.

The addition of pancetta, which is Italian cured pork belly, is a flavorful twist on the traditional polpettone recipe. Pancetta is known for its rich, savory taste and is widely used in Italian cuisine to add depth and complexity to dishes.
The origin of the pancetta-wrapped polpettone recipe is rooted in the culinary traditions of Emilia-Romagna, where it likely developed as a variation of the classic polpettone.
The combination of the moist and flavorful meatloaf mixture encased in pancetta adds an additional layer of richness and a delightful crispiness to the dish.

While the specific recipe may vary from one cook to another, the core elements of ground meats, breadcrumbs, eggs, cheese, herbs, and the pancetta wrap remain consistent. The polpettone is typically baked in the oven until cooked through, allowing the flavors to meld together and the pancetta to become crispy.

The pancetta-wrapped polpettone is a delicious and hearty dish that showcases the culinary traditions of Emilia-Romagna and the love for quality ingredients and robust flavors in Italian cuisine.

Prep Time 15 min Cook Time: 35 min Yield: Serves 4

Individual meatloaves are wrapped in pancetta and gently simmered in a tasty red wine-flavored tomato sauce.

Ingredients for the recipe:

1/4 Cup Olive Olio
1 Large Onion, Peeled & Finely Diced
1 Tablespoon Each, Finely Chopped Parsley, And Basil
1/2 Teaspoon Finely Chopped Sage
Salt & Pepper
1 1/2 Pounds Ground Meat (Beef, Veal, Pork Combination Of Choice)
1 Large Egg, Lightly Beaten
1 1/2 Slices Bread
1/3 Cup Milk
1/4 Cup Grated Pecorino Romano Cheese
8 Thin Slices Of Pancetta or Bacon
Sauce:
2 Large Garlic Cloves, Peeled & Minced
1/2 Cup Full Bodied Red Wine
2 Cups Pureed Tomatoes
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Basil
To Serve:
Crusty Italian Bread
Grated Pecorino Romano Cheese

Directions:

1. Heat a couple of teaspoons of olive oil in a skillet and cook half of the onions until they are soft and translucent about 7 to 8 minutes.
Remove the onion to a bowl, and stir in the parsley, sage, and basil.
2. Tear the bread into pieces and place in a bowl with the milk, and squeeze with your fingertips until the bread has soaked up the milk.
3. In a bowl mix the meat, eggs, grated cheese, milk-soaked bread, and onion mixture, season well with salt and pepper, and work with your fingers until completely smooth.
Divide the meat into four equal parts, and roll it into balls.
Wrap each ball with two slices of the pancetta or bacon overlapping the ends.
4. Heat the remaining oil in a heavy flameproof casserole, and then carefully brown the polpettone on all sides, then remove to a platter.
Add the remaining onion to the skillet, and cook until soft and translucent.
Add the garlic and cook just until fragrant.
Add the red wine, and cook until reduced by half.
Next add the pureed tomatoes, dried oregano and chopped basil leaves and bring to a boil.
Season with salt and pepper, and reduce heat to a simmer, then return the polpettone to the pan.
5. Cover with a lid, and cook the polpettone, turning occasionally, until fully cooked through about 15 to 20 minutes.
If sauce requires thickening, first remove the polpettone to a platter and cover to keep warm, and cook the sauce for a few minutes over medium-high heat until thickened.
Serve one polpettone per bowl, spooning some of the sauce over each.
Sprinkle with grated pecorino cheese and serve immediately.

Thank you and Bon Appetipe. Alex

If you like Chilli Con Carne - Beef Meat you can tray this interesting and delicious recipe here: Chilli Con Carne Beef Meat