Lesi siyinhlanganisela yenkomo yenkomo nokudla inyama yenkomo, ukunikeza ukubunjwa okunamandla kanye nokudla okunambitheka. I-iresiphi idinga isinkwa se-tomato ngobhontshisi kanye no-utamatisi kodwa uzizwe ukhululekile ukusebenzisa i-small encane ye-utamatisi unamathela kanye ne-canon encane ye-tomato sauce ukuze ubeke isobho esikhulelwe. Bona ukuhluka ngezansi iresiphi yokuningi.
Okuzokwenza
- 1 lb. inhlabathi yenkomo ibhontshiwe futhi idonswe ngamafutha
- 1 lb. izinkukhu zenkomo yenkomo, usike kancane (usayizi-bite)
- 1 ingabhontshisi obomvu wezinso
- I-1 ingabhontshisi ubhontshisi
- 1 enkulu ingathathwa noma itamatisi ephekwe
- 1 inganciphisa isobho se-tomato
- 1/4 indebe yamanzi
- 1 anyanisi omncane, oqoshiwe
- 1 pepper enkulu eluhlaza, eqoshiwe
- 1 ithisipuni i-garlic powder
- Isipuni esingu-1
- i-chili powder
- 1/2 isipuni usawoti
- 1/2 isipuni elibomvu elibomvu le-pepper flakes (elishisayo)
- 1/4 ithisipuni pepper emhlabathini omusha omusha
Indlela Yokwenza
- Hlanganisa zonke izithako zokupheka kancane; mix kahle. Gcoba bese upheka isilili ephansi cishe amahora angu-8, noma kuze kube yilapho izinhlanzi zenkomo zinezinwele futhi ziwela kalula. Engeza amanzi amaningi uma uthanda i-chili yakho encane.
- Khonza isiliva nge- cornbread ebhakabhaka eshisa noma ama-oyster oyster ... okumnandi!
Izinguquko
- Faka esikhundleni isobho le-tomato namanzi nge-8-ounce engamanzi we-tomato sauce kanye no-6-ounce ongamathanga we-utamatisi.
- Engeza okungenani oku-1 okuncane okungamaphilisi aluhlaza okweluhlaza.
- Engeza i-1/2 isipuni se-cumin yomhlabathi, uma uthanda.
Ama-Recipe amaningi we-Chili
I-Hearty Chicken Chili Nge-White Beans
Lalela Funda Kudivayisi kuphela Kwengeziwe Buka Kufakiwe Easy Busy Day Chili
Inkomo Yenkomo Nengulube Chili
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 440 |
| Inani lamafutha | 13 g |
| I-Fat egcwele | 5 g |
| I-Fat Unsaturated | 6 g |
| I-cholesterol | 101 mg |
| I-sodium | 124 mg |
| Ama-carbohydrate | 35 g |
| I-Fiber Dietary | 11 g |
| Amaphrotheni | 44 g |