Pinoy chili

May 11, 2003

Print This Post
Filed under Mighty meaty; My recipes; Asian, beef, Filipino

Go to page 1 2 »»

Small beef cubes, red kidney beans, garlic, onions, tomatoes, bell pepper, bay leaf, hot chili pepper and tomato paste are cooked slowly over very low heat to blend the flavors. Chili con carne is best accompanied by garlic-buttered toast sprinkled with freshly chopped parsley.

It’s always more convenient to use canned beans. The trouble is that because canned beans are already cooked, you can no longer simmer them with the beef. Not for more than a few minutes, anyway. Otherwise, they get too mushy. So, they don’t absorb any flavor and they taste flat.

Secondly, unless you use a tried and tested brand, you have no way of knowing if the beans you’re getting are of good quality. That’s why I prefer them raw. I have total control over how tender they should be. Plus, of course, I cook them with the meat and that gives them a lot of flavor.

Go to page 1 2 »»

« Cheesy turon (banana spring rolls)

Tofu in oyster sauce »

You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

Name (required)

Mail (will not be published) (required)

Website

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.