Chili beef: original Mexican hot and spiced recipe, based on beef, kidney beans and spices such as hot pepper and onion. The Mexican chili is usually served with tortillas. This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
Equipment
- Casserole pan
Ingredients
- 450 g Ground beef (you can mix the beef with pork)
- 1 Yellow onion diced
- 1 Red onion diced
- 400 g Red kidney beans (1 can)
- 1 Red pepper diced
- 400 g Petite diced tomatoes (1 can)
- 400 g Tomato sauce (1 can)
- 2 tbsp Tomato paste
- Fresh hot pepper or
- 2 1/2 tbsp Chili powder
- 1 tbsp Garlic powder
- 1 tbsp Coriander
- 1 tbsp Ground cumin
- 1/2 tsp Ground black pepper
- 1/4 tsp Ground cayenne pepper
- 1 1/2 tsp Salt
- 2 tbsp Sugar
- 1 tbsp Olive oil
- 50 g di formaggio tipo Cheddar
- 1 1/2 cups Beef broth
Instructions
- Add the oil to the casserole pan and place it over a medium-high heat for a couple of minutes. Add the diced onion and the diced red pepper and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes until the beef is browned, stirring occasionally.
- Add the tomato paste, the spices, the sugar, the garlic, salt and pepper, Stir until well combined.
- If you use dried beans, you need to rehydrate them in fresh water for about 8-10 hours. Add the drained beans to the pot, beef broth, diced tomatoes and tomato sauce. Stir well
- Bring the liquid to a low boil. Then reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 25 minutes. Stirring occasionally.
- Remove the pot from the heat and let the chili rest for about 10 minutes before serving.
