Chili and meat

Until you try this stew you will not be able to say that you have tried the star dish of TEX-MEX cuisine, it is ideal to eat as is, to add to some chilies, tacos or quesadillas.

8 people

Difficulty: easy

Time: 45 min

Ingredients:

750 g minced beef

2 teaspoons chili powder

1 1/2 teaspoons cumin powder

1 1/2 teaspoons unsweetened cocoa powder

400 g of cooked red beans

3 garlic

2 medium onions

45 g tomato concentrate

1 kg of crushed tomato

450 ml of chicken broth

extra virgin olive oil

fresh coriander

drained greek yogurt

Black pepper

Salt

Preparation:

In a 28cm ADVANCE low saucepan, pour a good splash of extra virgin olive oil. While it takes temperature, season the minced beef. Once we have the hot oil, we add the meat and we chop it with the spoon, it does not need to cook completely, but it does need to be very loose and all of it has changed color. Once ready, reserve it in a bowl and continue with the stew.

Pour a splash of oil in the pan, chop the garlic and onions. Put the garlic in the pan over medium heat and fry until they start to brown. Then add the onion, lightly salt and let cook for about 10 minutes. After the time, we add the chili powder, the cumin powder and the cocoa without powdered sugar. Mix well for a couple of minutes and add the concentrated tomato. We mix everything well and add the meat that we had reserved and the crushed tomato, stir well. Next we pour the chicken broth. Stir so that everything is evenly distributed and let cook for 30 minutes over medium-low heat, covered. Over time we check that the sauce has reduced and thickened. This is the time to taste and adjust the salt if necessary.

Finally, we incorporate the kidney beans or cooked beans and mix. We serve in a dish in the center of the table, we serve with a good spoonful of drained Greek yogurt and chopped fresh coriander.

Photos and recipe by MJ .

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