Chili Con Carne Featuring Vermicular's Musui
Musui "Waterless" Cooking is Vermicular’s fundamental cooking technique. Instead of using excess water, seasoning or sauces, let ingredients do the work. The Musui condenses and intensifies their inherent deliciousness to create exquisite flavors, naturally. I raved all about the Musui from Vermicular in this post!
Vermicular has some wonderful recipes and I made two this week actually-the first being the Minestrone soup!!! It’s such a cold weather favorite on our home!!!! Find that recipe here. And I also made this incredible Chile Con Carne recipe which is just perfection on a cold night like tonight!!!
So I wanted to share it with you! Highly highly recommend!!!
INGREDIENTS
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 ⅓ lb ground beef
1 ½ tablespoons kosher salt
1 whole dried red chili, stemmed and seeded
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon (preferably) fresh marjoram, finely chopped
1 (14.5 oz) can diced tomatoes
100 ml chicken broth
1 (15.5 oz) can kidney beans, drained and rinsed
20 g dark chocolate
DIRECTIONS
Preheat the pot with [MED] heat. Spread vegetable oil evenly and sauté onion and garlic for about 10 minutes or until onion begins to brown.
Add ground beef and brown over [MED] heat for about 10 minutes or until deeply browned. Stir occasionally until all the ground beef pieces are equally browned.
Add in salt, spices, diced tomatoes and chicken broth. Cover and simmer over [LOW] heat for 30 minutes.
Add kidney beans and simmer over [LOW] heat for another 10 minutes. Add in chocolate and stir before serving.
NOTE
When browning ground beef, try not to stir too much to not let the juices run out of the meat.
Sooooo freakin’ delish!!!!
