- 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 taste Coriander Leaves
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!
To make beef chili, first prepare about 500 g of meat broth.
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.
Heat half the oil in a saucepan (possibly cast iron), add the minced meat and brown it over medium-high heat, mixing well.
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.
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.
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.
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.
Once ready, remove the saucepan from the stove and let it rest for about ten minutes.
Garnish with a few coriander leaves and serve your beef chili while still hot!