Chili beans to the meat
The Chili beans to meat is a typical dish from the mexican, whose name indicates the components and the main feature, Chili, namely, chili pepper, and then the to be spicy, the meat and the beans. There are many versions, the original one, it would appear that he had the meat cut into pieces, or even dried, in addition to the many spices in order to help in retention that persist even in the present one, passed down from the indian people to the mexicans.
Print Chili beans to meat 2016-06-13 14:33:54 For 4 people Preparation time 15 min Cooking time 1 hr 45 min Total Time 2 hr Difficulty 2 Preparation time 15 min Cooking time 1 hr 45 min Total Time 2 hr Ingredients 400 g black beans 1 white onion, large 2 cloves of garlic extra virgin olive oil delicate 500 g ground beef 1 teaspoon chili chipotle 1 teaspoon paprika 1 teaspoon cumin ground black pepper to taste 1 tablespoon salt 1 red pepper 400 g peeled tomatoes 500 ml water (or broth) 1 teaspoon sugar Instructions the evening before The preparation put the beans in the water and let them soak at least 8 hours. The following day, finely chop the onion and the garlic and let them brown in a pan for long cooking with three tablespoons of olive oil. In the meantime, pounded with a mortar the cumin seeds and prepare all the spices. As soon as the sauce is golden brown add the minced meat (with flame), trying to divide it immediately with a spoon so that they do not remain agglomerated and brown. Add the spices, stir, dice the bell pepper, washed and cleaned, and put it in the pot. Pour in a bowl the tomatoes and the hot water (or stock), mash them well with a fork, and add everything to the pan, stirring thoroughly. After about half an hour, drain and rinse the beans and put them in the pot, cover with a lid and cook for about an hour and a quarter, stirring often and checking that the liquid does not dry out too much. Check the cooking and if necessary add salt to taste, then serve. iFood https://www.ifood.it/
You can also use ground mixture of beef and pork, or add in some sausage and use red beans (or even local) in place of black ones if you can not find them.
If you prefer, or if you want a variant, use the red onion and green peppers to give colored notes and contrast in flavors.
Measure out the spices, especially pepper, to taste, using what you like; I have preferred to use that smoked because it has an intense perfume, very good and unique.
Accompany the dish with corn tortillas, slightly heated on the plate to compensate the note of the brightly spicy, serve with sauce, or dry inside the tortilla itself with the most varied combinations, fresh produce.