{"id":1227,"date":"2019-11-30T21:52:59","date_gmt":"2019-11-30T19:52:59","guid":{"rendered":"http:\/\/andrestover.com\/?p=1227"},"modified":"2020-05-10T08:08:42","modified_gmt":"2020-05-10T05:08:42","slug":"chilli-con-carne","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chilli-con-carne\/","title":{"rendered":"T\u0161illi con carne"},"content":{"rendered":"

T\u0161illi con carne v\u00f5i siis t\u0161illiroog lihaga on umbes 1850-ndatest aastatest p\u00e4rit toit, mida valmistati Texase l\u00f5unaosas Mehhiko p\u00e4ritolu t\u00f6\u00f6lisklassi inimeste poolt. Tegemist on v\u00fcrtsika hautisega, mis kindlasti sisaldab t\u0161illipipart, ube, tomateid, vahel ka muid aedvilju ja liha. Seda on v\u00f5imalik valmistada ka ilma lihata ja see on ka sedasi v\u00e4ga maitsev. Algsete retseptide j\u00e4rgi valmistati kuivatatud veiselihast, t\u0161illipiprast, soolast ja rasvast segu, mida oli lihtne s\u00e4ilitada ja millest valmistati vajadusel toite. T\u0161illi con carne on Teksase osariigi ametlik toit alates 1977 aastast. Praeguseks ajaks on leiutatud k\u00fcmneid t\u0161illi variatsioone, taimetoidu t\u0161illi, roheline t\u0161illi, ilma tomatita valge versioon jne. See on toit, mida v\u00f5ib teha rohkem valmis ja l\u00e4bi k\u00fclmutada ilma, et maitseomadused oluliselt muutuksid.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: umbes 2 tundi<\/span>
\nTase: lihtne<\/span>
\nKogus: 2,5 liitrit<\/span><\/p>\n

Koostisosad:
\n2 suurt sibulat peeneks hakitud
\n4 k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitud
\n2 suuremat porgandit j\u00e4medalt riivitud
\n2 varsselleri vart hakitud
\n3 punast paprikat
\n3 punast tsillit peeneks hakitult
\n500 g kvaliteetset hakkliha
\nKaks 400ml konservi ube, punaseid, musti, valgeid \u2013 vastavalt soovile
\nSoovi korral v\u00f5ib lisada 400ml purgit\u00e4is kikerherneid
\nKaks 400ml konservi t\u00fckeldatud tomateid
\nV\u00f5ib lisada t\u0161illipulbrit
\n1 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
\n0,5 tl jahvatatud kaneeli
\nOliivi\u00f5li praadimiseks
\nSoola ja musta pipart maitsestamiseks<\/p>\n

Valmistamine:
\n1. Haki k\u00f6\u00f6giviljad, sibul ja k\u00fc\u00fcslauk
\n2. Kuumuta paksu p\u00f5hjaga potis paar lusikat\u00e4it \u00f5li ja pruunista selles hakkliha. Lisa sibul ja k\u00fc\u00fcslauk, prae paar minutit
\n3. Lisa v\u00fcrtsk\u00f6\u00f6mned, kaneel ja t\u0161illi, prae paar minutit
\n4. Lisa k\u00f6\u00f6giviljad ja tomatikonservid ning hauta madalal kuumusel umbes tunni.
\n5. Lisa oad ja soovi korral kikerherned, hauta veel umbes pool tundi, maitsesta soola ja pipraga
\n6. Serveeri guacamole ja hapukoorega. V\u00f5ib s\u00fc\u00fca riisiga. Samuti v\u00f5ib valmis t\u0161illi con carne t\u00f5sta vormidesse, pista sellesse segusse otsapidimaisitortilla kr\u00f5psud ning lasta praeahjus soojak ning s\u00fc\u00fca riisiga v\u00f5i hapukoorega.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

T\u0161illi con carne v\u00f5i siis t\u0161illiroog lihaga on umbes 1850-ndatest aastatest p\u00e4rit toit, mida valmistati Texase l\u00f5unaosas Mehhiko p\u00e4ritolu t\u00f6\u00f6lisklassi inimeste poolt. Tegemist on v\u00fcrtsika hautisega, mis kindlasti sisaldab t\u0161illipipart, ube, tomateid, vahel ka muid aedvilju ja liha. Seda on v\u00f5imalik valmistada ka ilma lihata ja see on ka sedasi v\u00e4ga maitsev. Algsete retseptide j\u00e4rgi […]<\/p>\n","protected":false},"author":1,"featured_media":1228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[48,456,331],"class_list":["post-1227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-tsilli","tag-minced-meat","tag-onion","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1227"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1227\/revisions"}],"predecessor-version":[{"id":1413,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1227\/revisions\/1413"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1228"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}