Ground beef with beans in a tomato sauce.
Spanish for «chili with meat», this dish is made of diced or ground beef and chili peppers. It originated in Texas, where it is commonly referred to as «a bowl of red». Texans would not add beans to the mixture, but outside the Lone Star State beans are requisite and the dish should then be called «chili con carne with beans».
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|400 g||ground beef, extra-lean, or lean|
|1 cup||black beans (dried)||160 g|
|1 2/3 cup||canned tomatoes (diced)||400 g|
|2 tbsp||tomato paste||35 g|
|1||onions, finely chopped||200 g|
|2 cloves||garlic, minced|
|1||green peppers, diced||150 g|
|2 tbsp||brown sugar||26 g|
|1/2 cup||beef broth||125 mL|
|2 tbsp||canola oil||30 mL|
|1 tsp||ground cumin||3 g|
|1/2||dried chili peppers, minced||0.2 g|
|1||limes [optional]||70 g|
|1 tbsp||fresh cilantro, chopped [optional]||2 g|
|2 tbsp||water, if necessary||30 mL|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
The beans must be soaked overnight. A pressure cooker will reduce the cooking time of the beans.
For canned beans, please see the corresponding recipe.
per 1 serving (370 g)
% Daily Value
|Meat and Alternatives||3 ½|
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Very good, but I never add the brown sugar and I use old tomatoes from the fridge to make up part of the required amount of diced tomatoes.
I found the sweetness a bit off-putting. If I make it again I think I'll omit the brown sugar. More seasoning was needed for tonight's batch, but it could just be that my spices are getting old.