The chili with meat is a rich and tasty second course or single dish typical of Tex-Mex cuisine. Soft bell peppers, in this case yellow, but also red or green ones are fine, ground beef cooked in a pan with the addition of onions, black or red beans, jalapeno peppers, and spices like cumin, coriander, and paprika. Serve it alone, with rice like ribe or with flour tortillas or nachos, tasty corn triangles.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 1 1/2 cups yellow bell peppers
- 3 1/2 oz ground beef
- 1/2 cup tomato pulp (finely blended or passata)
- 1/3 cup pre-cooked black beans (or red, canned, drained)
- 1/4 cup golden onion
- to taste Jalapeño peppers (in brine)
- to taste chili powder
- to taste paprika
- to taste ground cumin
- to taste ground coriander
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Wooden spoon
- Pan
- Lid
Preparation
To prepare the chili with meat…
Take the onion, peel it, and slice it. Then take the bell pepper, wash it, remove the stem, seeds, and inner white part, and cut it into slices or pieces.
In a pan, pour the extra virgin olive oil and add the sliced onions, letting them brown, then add the bell peppers. Add a little water, cover with a lid, and cook the vegetables for 20 minutes until they are soft.
Uncover the pan, let any water that formed during cooking evaporate, then add the ground beef, letting it brown well.
Once the meat is well browned, add the other ingredients, the tomato pulp or passata, the drained and rinsed black beans, jalapeno peppers, spices, salt, and pepper.
Stir and thin out the sauce with a little more water to mix everything well, letting it evaporate. Serve the chili with meat hot.
