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A rich and flavourful Chilli Con Carne by Marco Pierre White. This recipe uses a simple tomato base, browned mince, and a beautiful blend of spices, finished with fresh chilli, dark chocolate, and coriander for a deep, complex taste.
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In a pan with olive oil, brown 1kg of minced beef until all water has evaporated and the meat is singed. → Stir in spices (cayenne, cumin, paprika), then transfer to a pot with tomato sauce, water, and beef stock pots. → Bring to a boil, then cover and simmer gently for about 1 hour. → Stir in washed kidney beans and cook for a few more minutes. → Finish by mixing in fresh chillies, dark chocolate, and fresh coriander before serving.
In a pan with olive oil, brown 1kg of minced beef until all water has evaporated and the meat is singed. → Stir in spices (cayenne, cumin, paprika), then transfer to a pot with tomato sauce, water, and beef stock pots. → Bring to a boil, then cover and simmer gently for about 1 hour. → Stir in washed kidney beans and cook for a few more minutes. → Finish by mixing in fresh chillies, dark chocolate, and fresh coriander before serving.
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The chef uses a pre-made tomato sauce base for convenience. If you don't have one, you can make your own by frying onions and garlic, then adding 50% passata and 50% tinned chopped tomatoes.
Properly browning the mince is the most important step for flavour. Be patient and wait for all the water to evaporate before the meat starts to get colour.
Adding fresh ingredients like chilli, chocolate, and coriander at the very end of cooking ensures their flavours remain vibrant and fresh.
The dark chocolate adds an unexpected depth and richness to the sauce, while also helping to thicken it slightly.
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