As the Spanish Canary Islanders started making a hot and spicy stew of chili peppers, garlic, onions, together with cumin and chopped or ground beef they referred to it as "peppers with meat". Peppers with meat is better known as Chili Con Carne which is certainly one of the most known dish in the world today. The most common variants of this recipe also include beans together with tomatoes, but since this is the slow carb variant, we'll try the whole recipe something different.
Time to cook: 15 minutes
Total Time: 2 hours, 15 minutes
2 chopped episodes
4 minced garlic cloves
2 fresh chilies
2-3 pieces of chicken
2 tsp cumin
2 tsp crumbled oregano
T tsp cayenne pepper
3 16-oz cans black or pinto beans (drained and rinsed)
6 cups chicken broth
This course is quickly to prepare and cook, but the secret ingredient is time – however we'll focus on that in a moment. Prepare yourself with all of the ingredients as listed above and locate the largest skillet you have. If possible a large metal pot. Iron skillets have a few pros: one, they store heat far longer than a modern teflon pan, which means that they'll be very hot after placing the first few ingredients in. And two, the taste you will get with the iron skillet is a lot more roasted, because your meat in fact burns slowly on the bottom of the pan. Heat up the pan to a moderate high temperature add olive oil.
Add your chicken and then cook it for around 2-3 minutes on both sides. Turn the temperature right down to moderate and cook for another 5-8 minutes. Take the meat out of your skillet, set it on a separate plate and cut it into small bits.
Make use of the same skillet with no need of prior cleaning and start with the onions, since such take the longest to cook. Wait until they're see-through, then add garlic, chilies, chicken, cumin, oregano, and hot peppers. Easy on the cayenne if this is your first time using it. All of this bought to be done after two minutes and it's time for you to put in the beans as well as the chicken broth. That broth will insure you have a sauce foundation for the chili.
Despite the fact that you're generally finished after bringing the whole thing to the boil, there's however that mystery ingredients to include: time. After boiling, take it right down to a medium / low temperature and simmer for about 120 minutes. If it sees to be overly dry add more broth into the mix.
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