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Chili con carne Texas style!
by
Arturo Féliz-Camilo
Calificación: 5.0
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%20most%20Texans%20consider%20%E2%80%9Creal%20chili%E2%80%9D%20has%20no%20beans%20in%20it.%3C/p%3E%3Cp%3EChili%20con%20carne%20%22Texas%20Style%22%3C/p%3E%3Cp%3EThat%20is%20why%20Texas%20Style%20Chili%20has%20a%20wider%20variety%20of%20components%20which%20compensate%20adding%20%20a%20deeper,%20more%20profound%20taste.%3C/p%3E%3Cp%3EThis%20is%20my%20personal%20recipe.%20Enjoy!%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3E2%20lb.%20ground%20beef.%3C/p%3E%3Cp%3E3%20tbsp.%20cayenne%20pepper.%3C/p%3E%3Cp%3E3%20tbsp.%20Tabasco%20sauce.%3C/p%3E%3Cp%3E2%20sweet%20red%20bell%20peppers%3C/p%3E%3Cp%3E2%20tbsp.%20green%20ground%20oregano.%3C/p%3E%3Cp%3E2%20tbsp.%20black%20pepper.%3C/p%3E%3Cp%3E%C2%BD%20cilantro%20bush%3C/p%3E%3Cp%3E1%20cilantrico%20bush%3C/p%3E%3Cp%3E2%20tbsp.%20olives.%3C/p%3E%3Cp%3E5%20garlic%20cloves.%3C/p%3E%3Cp%3E2%20ripe%20large%20tomatoes%3C/p%3E%3Cp%3E2%20cubanela%20peppers%3C/p%3E%3Cp%3E1%20%E2%80%9Ctiti%E2%80%9D%20pepper%20(or%20any%20other%20hot%20small%20chili%20pepper%20you%20have%20at%20hand)%3C/p%3E%3Cp%3E1%20bouillon%20cube.%3C/p%3E%3Cp%3ESalt%20to%20taste.%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESoften%20your%20pork%20feet%20until%20very%20soft.%20Take%20the%20meat%20out%20of%20the%20bone%20and%20set%20apart.%3C/p%3E%3Cp%3EStir%20fry%20your%20peppers%20until%20soft.%20Add%20the%20meats%20and%20other%20ingredients%20and%20slow%20cook%20to%20a%20stew.%20Allow%20to%20cook%20slowly.%20Chili%20is%20supposed%20to%20take%20its%20time%20to%20develop%20its%20flavors.%20As%20I%20said%20in%20the%20previous%20post,%20sometimes%20even%20overnight.%3C/p%3E%3Cp%3EThis%20recipe%20comes%20out%20very%20hot%20(as%20traditionally%20Texas%20Style)%20If%20you%20want%20it%20softer%20I%20recommend%20you%20lower%20the%20Cayenne,%20Tabasco%20and%20hot%20chili%20or%20even%20eliminate%20completely.%3C/p%3E%3Cp%3EHope%20you%20enjoy!%3C/p%3E%3Cp%3EArturo%3C/p%3E%3Cp%3Earturo@elfogoncito.net%3C/p%3E){kind=link}