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Too much salt isn’t good for you, but too little makes for a bland meal. This robust Chili Con Carne strikes the right balance. With high-impact flavor elements—pure ground chile, freshly toasted and ground coriander and cumin seeds—you get maximum flavor without overdosing on the salt that’s often added to packaged chili powder blends. Aromatic herbs and citrus punch up the flavor as well, making this a new favorite dish for game night—or any night.
用1/4茶匙调味肉。盐。加热2茶匙。用中高温的6夸脱锅或荷兰烤箱中的油。加入一半的肉，煮至所有侧面都呈褐色，总共约5分钟。将肉转移到盘子上。再用另外2茶匙重复。油和剩余的肉。
将第二批肉转移到板上后，加入其余2茶匙。油到锅。加入洋葱，波布拉诺和墨西哥胡椒，煮，搅拌，直到变软约4分钟。加入大蒜并煮至香，再煮约1分钟。加入香料混合物，煮至香气充分混合，再加1至2分钟。
Return the beef to the pot, along with any accumulated juice. Add 2-1/2 cups water, the tomatoes and their juice, 1 Tbs. of the lime juice, and 1 tsp. salt. Bring to a boil over medium-high heat; then reduce the heat to low and simmer, covered, for 1-1/2 hours. Remove the lid and simmer until the meat is tender, about 30 minutes more. Add the beans, raise the heat to medium high, and stir until the beans are heated through, about 5 minutes. Add the remaining 1 Tbs. lime juice and season to taste with additional salt.
Serve the chili garnished with the avocado, red onion, and cilantro.
提前提示
为了获得最佳风味，请计划使这个辣椒至少1天及以后最多3天。
Make it a party; serve with自制的玉米饼andGuacamole with Roasted Chile, Cumin, and Feta。
对所有那些辣椒粉的爱好者（以及他们在墨西哥通常做的事情）的建议 - 加入一些普通的巧克力 - 每磅肉的一茶匙可可粉，或者是从普通巧克力棒中的一件标准块。但是，如果您只有牛奶巧克力，请改用它，它几乎也会工作。每当我在我的Con Carnies上添加巧克力时，我的晚餐客人就会对他们吃的食物抒情 - 而且他们都没有猜到秘密成分是什么。我还认为，Con Carne搭配碎牛肉和大片切成薄片的肚皮猪肉（首先炸到焦糖片），用碎肉煮熟。
味道很好，但牛肉牛肉很艰难。
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