Chili with Meat and Beans is a typical dish of Mexican cuisine, characterized by a tasty combination of ground meat, beans, tomatoes and spices. Its origins date back to the 19th century and since then it has become a classic of Tex-Mex cuisine. The recipe I am proposing is simple yet flavorful, ideal for lunch or dinner with company. Try it with a side of corn tortillas and avocado.
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Soak the beans in a bowl with cold water for 12 hours.
After this time, drain them, place them in a saucepan, cover them with cold water, bring to a boil and cook them for 10 minutes.
Drain them again, immediately place them in boiling water and continue cooking for about 1 hour and 20 minutes, adding salt at the end of cooking.
Meanwhile, coarsely mince the meat; peel and wash the onion and chop it finely.
Blanch the tomatoes in boiling water for one minute, remove the skin, seeds and excess liquid, and chop them; chop the garlic clove as well.
Put the oil, onion and chili powder in a pan.
Add the meat and brown it over high heat, stirring with a wooden spoon; add the ripe tomatoes and 100 ml of boiling water.
Let simmer until everything has reduced well.
Pot
Frying pan
Wooden spoon
Messico
| Energy (kcal) | 119.93 |
| Carbohydrates (g) | 5.01 |
| of which Sugars (g) | 1.58 |
| Fat (g) | 41.84 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 48.81 |
| Fiber (g) | 2.24 |
