1 lata de leite condensado
1/2 tablete de chocolate meio amargo
200 ml de creme de leite(fresco ou de caixinha)
Coloque numa panela o chocolate picado e o leite condensado, leve ao fogo médio e deixe cozinhar até o ponto de brigadeiro mole, deixe esfriar um pouco e incorpore o creme de leite com um fouet. Deixe esfriar e leve à geladeira até o momento de servir.
Há algum tempo queria fazer chilli con carne, aproveitei minha ida ao mercado municipal semana passada e comprei os feijões e preparei a receita no mesmo dia.
Segui essa receita do site da BBC Foods, só acrescentei uma colher de chá de páprica defumada, aumentei a quantidade de cominho e coentro em pó para não utilizar o cubo de caldo de carne e ao invés de colocar coentro fresco, coloquei salsinha.
Chilli con carne
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 glasses red wine
2x400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2x400g can red kidney beans, drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve
1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
2. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.
The chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.