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Hot cowboyfood

Sometimes you just need to have it.
Something hot and tasty.
Join and I'll tell you how I use to solve it.

I remember when I was a little boy, it starts to get a few years ago now.
Every Saturday there was the American western series "Gunsmoke" with James Arness starring Sheriff Matt Dillon.
A wonderful range of authentic western setting in glorious 1950's Hollywood package.

These guys were real cowboys.
And every time they fell from his horse and walked bow-legged at the campfire with a six-shooter hanging at the hip and should eat, there was one dish on the menu, beans!
I remember that hunger raced through my body when I watched this.
And in the years that followed, it was always fascinating to think about this cowboy food these guys eat when one made my tentative steps on mum's kitchen.
As you grew into and awareness of food and ingredients were a bit more reflective, you  realized what this was really about.
Namely, the right cowboy "Chili con Carne".

Chili con Carne is Spanish and means directly translated chili pepper with meat.
Originally, this was simply meat flavored with chili pepper.
Since then it has served in numerous versions. But what we today regard as ingredients in this dish, as well as chili, is spisskummin - onions - garlic.
Also, beans are an ingredient that has got its foothold when to serve chili con carne. Also, rice can be served, and many prefer tomatoes.

Where the origin of chili con carne came from, that`s still a discussion.
Many believe, because of the name, it comes from Mexico. That is not correct.
It is estimated American South states as the place where the dish was first prepared.
Especially in the former Mexican states that were associated in the United States after the peace in Guadulupe Hidalgo in 1848.
There is some disagreement as to who might have the honor of having invented it.
Some say it was first prepared by the U.S. Army. Others believe it stems from the American Aborigines, also Greek, Irish, Spanish, and even Chinese immigrants are mentioned as those who first served this.
But the Mexican food traditions have had a strong influence, just that there was no doubt.

We will not give us to join this discussion.
Let's step into our own kitchen and let us be inspired by Matt Dillon and cowboys in "Gunsmoke" where they sit around the campfire, chewing beans.

This "Chili con Carne" is right in our own taste, after our own feelings you can say.
One is what we like, other elements depends on what we have and have not in the refrigerator.

It's called "Chili Con Carne ala Randy."

Minced meat - onion - garlic - ginger - chilli - celery stick - paprika - carrot - leek onion - snow peas - Tomato - tomato puree - bay leaves - beans - salt - pepper - spisskummin - chili pepper - worchestershiresauce - Redwine vinegar - balsamic vinegar - Lemon - Honey - consomè - bull funds

- Chop the vegetables

- Fry and stir the onion, garlic, ginger until it `s" yellow ". Mix it with the minced meat and fry it until the meat is ready.

- Empty all the rest of the chopped vegetables in it and stir and fry.

- Empty the consomè, the bull funds, the bay leaf and the tomato puree and the rest of the herbs and the taste-setters.

- Empty the beans in the pan and stir until it's boiling.

- Replace the lid and cook slowly for 10-15 minutes

Pronto, it is served!
This tastes so good that I'm sure Matt Dillon and his cowboys would take an extra long break from the horses if they had been served this plate.

Bom apetite!

Warm Hugs
/Senhor Randy


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