The Everything Soup, Stew, and Chili Cookbook978-1-60550-044-7 by Belinda Hulin

Author:Belinda Hulin [Hulin, Belinda]
Language: eng
Format: epub
ISBN: 978-1-60550-699-9
Publisher: Adams Media

cup water or broth of your choice

4 cups cooked black beans

cup minced cilantro

Salt to taste

Keep It Tender

There are two ways to ensure tender red meat in your chili: either cook it very lightly or cook it for a very long time. Searing naturally tender cuts of meat then cooking the steaks or cubes until just done seals in the juices. Long, slow cooking breaks down fibers in the muscle, also resulting in a tender dish. But beware of the middle ground: Simply overcooking meat dries out the natural juices and toughens fibers, for unacceptably chewy chili.

1. Trim excess fat from steak. Combine 1 teaspoon of chili powder with of cumin and of salt; rub into steak. In a large, deep skillet, melt butter over high heat. Sear steak 2 minutes on each side; reduce heat to medium. Continue cooking 6 minutes more; remove from skillet.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.