Saturday, February 27, 2016

Chili con Carne

Tuesday 23 February
Barbara's got a cold, so she wanted something warming and spicy.  She started the pinto beans soaking last night, then simmered them in the crockpot all day. 
Around 3 PM, she browned a pound of ground beef, then a couple of chopped onions, then sweated the spices in the fat: ca. 2 Tbsp. each of flaked and ground medium Chimayo chile, and 2 Tbsp. each ground coriander and cumin.  Finally she threw in a pound can of crushed tomatoes, and let it simmer for a couple of hours, pouring in a ladleful of bean liquid every now and then. 
Around 5:30, she poured the meat into the crockpot of beans, and just before serving, we salted it and added the secret ingredient: wine vinegar.  

It clears the head, but not quickly enough so that you remember to take a picture.

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