Ingredients: 2 cups cooked rice (day-old or cold rice works best) 8 oz pork (cut into small bite-sized pieces) 2 tbsp vegetable oil (for frying) 2 eggs (beaten) 1 small onion (diced) 2-3 cloves garlic (minced) 1 cup frozen peas and carrots (or other mixed vegetables) 3 tbsp soy sauce (or to taste) 1 tbsp oyster sauce (optional, for extra umami flavor) 1 tsp sesame oil (for a finishing touch) 2 green onions (chopped, for garnish) Salt and pepper to taste Instructions: Prepare the pork : Season the pork with a little salt and pepper. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and cook until browned and fully cooked (about 5-7 minutes). Remove and set aside. Cook the eggs : In the same skillet, push the pork aside or remove it. Add a bit more oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook. Once done, set them aside. Sauté the vegetables : Add the remaining oil to th...
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
- 1 lb (450g) ground beef (or ground turkey for a leaner version)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground oregano
- 1/2 tsp cayenne pepper (optional for extra heat)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup beef broth (or water)
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges, diced avocado
Instructions:
Cook the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño peppers. Sauté for 3-4 minutes until softened.
Brown the meat: Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes. Drain any excess fat if needed.
Add bell peppers and spices: Stir in the red and green bell peppers, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 2-3 minutes to allow the spices to become fragrant.
Add tomatoes, beans, and broth: Stir in the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Add the sugar (if using) to balance the acidity of the tomatoes. Season with salt and pepper to taste.
Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover and cook for 30-45 minutes, stirring occasionally, to allow the flavors to meld together. If the chili becomes too thick, add a bit more broth or water to reach your desired consistency.
Adjust seasoning: Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices.
Serve: Ladle the chili into bowls and top with your favorite toppings such as shredded cheese, sour cream, cilantro, or avocado. Serve with warm cornbread, tortilla chips, or rice.
Enjoy your Chili Con Carne!
Ntive benner
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