Chili con carne ، وهو عبارة عن خيمة من تكساس ، هو عبارة عن مأدبة عشاء تقليدية واحدة. توبينغز – الأفوكادو ، والبصل الأخضر ، ورقائق التورتيا ، والجبن – هي كل ما يصل إلى كل ضيف.
المصدر: مارثا ستيوارت ليفينغ ، تشرين الثاني / نوفمبر 2005
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Chili con carne, which is a tent from Texas, is a traditional dinner feast. Toppings – avocado, green onion, tortilla chips, and cheese – are all served to each guest. Source: Martha Stewart Living, November 2005 8 servings Ingredients For the hot pepper 3 Ancho chilies (hot pepper) 1 to 3 tablespoons vegetable oil 4 ounces ground pork (such as shoulder or cut), finely chopped 2 pounds chuck steak, cut into 1/2-inch cubes 1 large white onion, chopped (2 cups) 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried spices 1 bay leaf Coarse salt 28 ounces whole peeled tomatoes, briefly pulsed in a blender 2 cans or bottles of beer (12 ounces each) 1 tablespoon distilled white vinegar For Toppings 4 Hass avocados, halved lengthwise, pitted, flesh scooped out, and covered with fresh lemon juice 1 green onion, thinly sliced 1 bag (20 ounces) salted corn tortilla chips 5 ounces sharp orange cheddar cheese, shredded Directions 1. Toast the hot pepper in a skillet over medium heat, often turning into two pieces, until it smells and exhales. Cut in half. Remove the nucleus. Transfer the pepper to a bowl. Cover with boiling water. Sit aside. 2. Heat a tablespoon of oil in a large Dutch oven over medium to high heat. Add the pork and cook until red, 3 minutes per side. Transfer to a plate. In batches, cook the beef until browned, 3 minutes per side, adding more oil as needed, and transfer the grilled meat to the plate. 3. Meanwhile, put the hot pepper and 1/2 cup of soaking liquid in a blender. Harissa. Reduce heat to medium-low. Add the onion and garlic and cook, stirring frequently, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaves, 1 teaspoon salt, and 2 tablespoons of reserved chili seeds (for more heat, if desired). Cook for 1 minute. Add chili harissa. Raise the heat to medium-high. Cook, stirring, for 2 minutes. 4. Return the meat to
27.04.2023 @ 01:07
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
Chili con carne, which is a tent from Texas, is a traditional dinner feast. Toppings – avocado, green onion, tortilla chips, and cheese – are all served to each guest. Source: Martha Stewart Living, November 2005 8 servings Ingredients For the hot pepper 3 Ancho chilies (hot pepper) 1 to 3 tablespoons vegetable oil 4 ounces ground pork (such as shoulder or cut), finely chopped 2 pounds chuck steak, cut into 1/2-inch cubes 1 large white onion, chopped (2 cups) 3 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon dried spices 1 bay leaf Coarse salt 28 ounces whole peeled tomatoes, briefly pulsed in a blender 2 cans or bottles of beer (12 ounces each) 1 tablespoon distilled white vinegar For Toppings 4 Hass avocados, halved lengthwise, pitted, flesh scooped out, and covered with fresh lemon juice 1 green onion, thinly sliced 1 bag (20 ounces) salted corn tortilla chips 5 ounces sharp orange cheddar cheese, shredded Directions 1. Toast the hot pepper in a skillet over medium heat, often turning into two pieces, until it smells and exhales. Cut in half. Remove the nucleus. Transfer the pepper to a bowl. Cover with boiling water. Sit aside. 2. Heat a tablespoon of oil in a large Dutch oven over medium to high heat. Add the pork and cook until red, 3 minutes per side. Transfer to a plate. In batches, cook the beef until browned, 3 minutes per side, adding more oil as needed, and transfer the grilled meat to the plate. 3. Meanwhile, put the hot pepper and 1/2 cup of soaking liquid in a blender. Harissa. Reduce heat to medium-low. Add the onion and garlic and cook, stirring frequently, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaves, 1 teaspoon salt, and 2 tablespoons of reserved chili seeds (for more heat, if desired). Cook for 1 minute. Add chili harissa. Raise the heat to medium-high. Cook, stirring, for 2 minutes. 4. Return the meat to