The beef chili is a dish of Mexican origin, suitable for those who enjoy dishes that belong to other countries or for those who want to try to replicate a dish already tasted earlier during a holiday.
It is made by cooking and flavoring minced beef with a range of spices and spicy pepper.
Let’s see how to make it.
- 500 g minced beef
- 5 green peppers
- 1 onion
- 1 teaspoon paprika
- 1 teaspoon chili pepper
- 1 clove of garlic
- 300 g peeled tomatoes
- Meat broth, to taste
- 300 g cooked beans
- 1 tablespoon sugar
- Salt, to taste
- Pepper, to taste
- Extravirgin olive oil, to taste
Start with the onion. Chop it finely with a sharp knife or, for an even finer result, with a mixer. Do the same with garlic.
Then take a pan and fry the onion and garlic in plenty of extra-virgin olive oil. When the onion and garlic have dried, add the peppers, which in the meantime you have washed and deprived of the inner seeds and filaments present and reduced in small pieces. Mix, stirring constantly.
Now add the chili, paprika and salt and continue cooking. When the peppers have begun to soften, add also the meat, brown it and when it has bleached, add some meat broth.
Add the diced tomato and sugar to your chili with meat and cook for about half an hour on low heat.
Just before your chili is ready, add the beans and cook for about 3 minutes. At this point, your beef chili is ready to be served so pour a drizzle of extra virgin olive oil and serve to your guests when it is still hot so as to appreciate it to the fullest.
The beef chili should be consumed very hot and immediately after preparing it to taste it better.
You can, however, store your chili in the refrigerator for one day if closed inside an airtight container or covered with cling film.