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 origin dates back to the 19th century and since then it has become a classic of Tex-Mex cuisine. The recipe I propose is simple but flavorful, ideal for a lunch or dinner with friends. Try enjoying it with a side of corn tortillas and avocado.
Soak the beans in a bowl with cold water for 12 hours.
After this time, drain them, put them in a saucepan, cover them with cold water, bring to a boil, and cook for 10 minutes.
Drain them again, put them immediately in boiling water, and continue cooking for about 1 hour and 20 minutes, salting them at the end of cooking.
In the meantime, coarsely grind the meat; peel and wash the onion, chop it finely.
Blanch the tomatoes in boiling water for a minute, remove the skin, seeds, and juice, chop them; also chop the garlic clove.
Place the oil with the 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 a deciliter of boiling water.
Let it simmer until everything is well reduced.
Pot
Pan
Wooden spoon
Messico
| Energy (kcal) | 153.05 |
| Carbohydrates (g) | 4.79 |
| of which Sugars (g) | 1.5 |
| Fat (g) | 44.41 |
| of which Saturates (g) | 0.64 |
| Protein (g) | 46.85 |
| Fiber (g) | 2.14 |
