Pinoy chili

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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chili con carneSmall 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.

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May 11, 2003  Print This Post   
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