Steps

• Sauté the shallot in a pan with a tablespoon of oil.

  Add the sliced green bell pepper and ground beef.

  Cook the meat, breaking it up well with a fork and mixing it with the peppers.

  When the meat is well cooked and dry (it will take at least 15 minutes), season with herbs (I used chopped parsley and marjoram, but you can also use cilantro if you like), a piece of chili pepper, and a teaspoon of Tex-Mex spice mix.

  👉 The spices I used are a Tex-Mex mix I bought because it contains no salt, (an absence that is not taken for granted!). Searching online, I found one, this Mexican mix, also salt-free. If you try it, I recommend testing the spiciness first to determine the amount suitable for your taste.

  👉 Chili pepper is optional, to be added according to the spiciness level of the spice mix.

• Mix well, then pour in the tomato sauce.

  Cook for about 30 minutes with the lid closed (or slightly ajar), moistening as needed with a few tablespoons of hot water.

  Finally, add the beans and cook for another 15 minutes.

  👉 Instead of red beans, you can use black beans, or in the absence of both, borlotti beans.

  👉 If using canned beans, they must be drained and rinsed well from the preservation water to remove excess salt. It’s advisable to prefer canned beans without salt, like these. Fortunately, it is now easy to find canned goods without salt.

• The spicy meat and bean ragù, chili-style, is ready!

  

• I recommend enjoying it with tacos, or tortillas, or flatbreads, or mini focaccias, or… even better… with balloon bread! 🤩

  

• Balloon bread can be opened (as I showed you in the recipe) and filled inside, or it can be deflated and turned into a soft homemade taco. Please, reach out and take it! 😃