Chili Con Carne Hack with a Twist
Chili Con Carne Hack with a Twist

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chili con carne hack with a twist. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chili Con Carne Hack with a Twist is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chili Con Carne Hack with a Twist is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook chili con carne hack with a twist using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chili Con Carne Hack with a Twist:
  1. Take About 1/8 k pork mince
  2. Get 1/2 small red onion, minced
  3. Get 2 garlic cloves, minced
  4. Take 1 large tomato, sliced thinly
  5. Take 3-4 pcs cloves (herb/pako)
  6. Get 1-2 green finger chilies, minced
  7. Make ready Few drops Knorr Liquid Seasoning or any seasoned soy sauce
  8. Take Few drops Oyster sauce (optional)
  9. Make ready 1 small pack Hunt's Chili Beef and Beans or similar
  10. Prepare to taste Salt
  11. Take to taste Freshly grounded black Pepper
  12. Prepare 4 T water, or as needed
  13. Get Cooking oil
Instructions to make Chili Con Carne Hack with a Twist:
  1. Sauté garlic and onions until fragrant.
  2. Add tomatoes and chili, a bit of water to help soften tomatoes and bring out juices.
  3. Add the pork mince. Season with salt and lots of ground pepper, using a pepper grinder. Add the cloves. Mix in well. Add a bit of water and cover.
  4. Season with Knorr Liquid seasoning &/or oyster sauce. Mix in well. Then add the chili beef and beans pack- this makes it a quick cook, since the beans are already soft.
  5. Cover and stir occasionally to combine flavors. Taste and adjust saltines or spiciness.

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