1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="CqL5IDgCiv"><a href="https://marcwiner.com/zh-hant/chili-sin-carne/">墨西哥素辣豆</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/chili-sin-carne/embed/#?secret=CqL5IDgCiv" width="600" height="338" title="墨西哥素辣豆 — Marc Winer" data-secret="CqL5IDgCiv" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/11/Chili-sin-carne-en-tete-750x563.jpg600450孜然與煙燻紅椒粉散發香氣，濃稠的番茄醬汁裹住湯匙，黑龜豆、斑豆和紅腰豆與玉米粒交錯，依然保持完整。https://marcwiner.com/zh-hant/chili-sin-carne/zh-hant墨西哥素辣豆美式主菜1040506份1 大匙 橄欖油1 洋蔥 (中型黃洋蔥或白洋蔥，切碎)1 波布蘭諾辣椒， (或 1 顆青椒，切丁)1 紅甜椒， (切丁)3 瓣 大蒜， (切碎)蔬菜高湯 (可省略，用於溶解鍋底焦香物)3 大匙 美式綜合辣椒粉 (（美式溫和綜合香料，詳見備註）)1 小匙 奧勒岡 (乾燥)1 小匙 孜然 (粉狀)0.5 小匙 鹽0.5 小匙 紅椒粉 (煙燻)1 罐（400 公克） 黑龜豆， (瀝乾並沖洗)1 罐（400 公克） 斑豆， (瀝乾並沖洗)1 罐（400 公克） 紅腰豆 (（腎豆），瀝乾並沖洗)1 罐（400 公克） 甜玉米， (瀝乾)1 罐（400 公克） 火烤番茄丁， (或原味番茄丁)800 公克 罐裝番茄丁180 毫升 水2 大匙 濃縮番茄糊1 大匙 楓糖漿米飯 (煮熟的白飯)酸奶油切達起司 (刨絲)青蔥， (切細)香菜 (新鮮，切碎)酪梨， (切片)萊姆， (切角)墨西哥薄餅條， (或墨西哥玉米片)24https://marcwiner.com/wp-content/uploads/2026/11/Chili-sin-carne-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400