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Beef Chili

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Beef Chili

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Ingredients

Adjust Servings:
800 g Ground Beef
700 g Black Beans
250 g Red Peppers
500 g Tomato Sauce
500 g Beef Broth
160 g Onion
100 g Red Onions
3 slices Garlic
1 Chili Pepper
1 tablespoon Cumin Powder
1 tablespoon Coriander Powder
1 tablespoon Raw Cane Sugar
30 g Extra Virgin Olive Oil
2 teaspoons Salt
1 teaspoon Black Pepper
To decorate
to taste Coriander Leaves

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Features:
  • Spicy
  • 135
  • Serves 4
  • Easy

Ingredients

  • To decorate

Directions

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Never say that Beef Chili is a Mexican dish, or at least don’t say it in front of a Texan! The recipe for this tasty stew, in fact, belongs by right to the tradition of the South of the United States and originally it mainly provided meat and chilli, just as the name says. However, nowadays it is very common to taste beef chili enriched with beans, peppers and tomatoes and for this reason it is commonly considered a dish of Tex-Mex cuisine. We have chosen to offer you this variant, appreciated all over the world for the ease of preparation, the strong taste and its great versatility! You can serve beef chili with white rice, tortillas and avocado for a Mexican-style dinner, or with cheddar, French fries and sour cream as Americans like it, or even as a filling for the most classic burrito … in any case we are sure that you will love it!

Steps

1
Done

To make beef chili, first prepare about 500 g of meat broth.

2
Done

Switch to the preparation of the ingredients: cut the garlic cloves, red onion and white onion into thin slices. Chop the chilli pepper and cut the pepper into chunks.

3
Done

Heat half the oil in a saucepan (possibly cast iron), add the minced meat and brown it over medium-high heat, mixing well.

4
Done
10

Season with a teaspoon of salt, blend with a ladle of broth and continue to brown for about ten minutes, then transfer the meat to a bowl and set aside.

5
Done
10

In the same saucepan, pour the remaining oil and add the chilli, garlic and onions. Also add the peppers and season with a teaspoon of salt, pepper and raw cane sugar. Also add the cumin and coriander powder, blend with a ladle of broth and cook over medium-high heat for 10 minutes.

6
Done
60

At this point, add the previously browned ground beef. Pour the tomato sauce and almost all the remaining broth, cover with the lid and cook over medium-low heat for 60 minutes, stirring occasionally and checking that it does not dry out too much; in this case stretch with a little broth.

7
Done
40

After this time, add the beans with their storage liquid, cover again with the lid and cook for another 40 minutes, always on medium-low heat.

8
Done
10

Once ready, remove the saucepan from the stove and let it rest for about ten minutes.

9
Done

Garnish with a few coriander leaves and serve your beef chili while still hot!

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