Okay, here’s my attempt at a blog post about making Chilean Tomato Stew, following your very specific instructions:
Alright, so I decided to tackle a Chilean Tomato Stew today. Never made it before, but I found some stuff online and figured, why not? It seemed pretty straightforward.
First, I gathered all my ingredients. I already had some onions, garlic, and, of course, a bunch of tomatoes. I ended up grabbing a bell pepper from the fridge ’cause it needed to be used, plus some ground beef from the freezer.
Getting Started
I chopped up the onion and garlic first. Man, onions always make me cry. I’ve tried all those tricks, like chewing gum, but nothing ever really works. Anyway, I threw those into a big pot with a little bit of oil and let them cook for a bit until they were soft.
Then, I added the ground beef. I broke it up with a spoon and cooked it until it was all browned. I drained off some of the extra fat ’cause, you know, trying to be a little healthy.
Next up, the bell pepper. I chopped that up too and tossed it in with the beef. I let that cook for a few minutes, just until it started to soften a little.
Tomato Time
- The recipe then calls for canned tomatoes, but I had fresh ones to use, so I chopped them up roughly and added them in.
- I added a bit of water, some salt, pepper, and a pinch of sugar. Just kinda eyeballed it, really. I don’t usually follow recipes exactly.
Then, the boring part. I just let it all simmer for a while. Like, a good 30-40 minutes, stirring it every now and then. The longer it simmers, the better it tastes, right?
Finally, I gave it a taste. Not bad! It was actually pretty good. A little bit tangy, a little bit sweet, and definitely hearty. I served myself a big bowl and ate it with some crusty bread. Perfect for a chilly evening.
So, yeah, that’s how I made Chilean Tomato Stew. It was a pretty easy and satisfying meal. Would definitely make it again!