Chili con carne and chorizo
Ingredients
- 500 g of black frijoles
- 1 onion
- 3 cloves of garlic
- 500 g of minced beef
- 225 g of Palacios chorizo
- 1 onion - chopped
- 2 green peppers
- 2 red peppers
- 300 g of bacon
- Diced
- 1 tablespoon of paprika
- 3 tablespoons of tomato sauce
- 1 tin of whole tomatoes
- Chopped
- Salt and pepper
- Cumin - oregano and thyme
- 2 dried chilies
- 300 g of white rice boiled
Chili is a dish representing the Mexican influence on American cuisine. An ideal dish for a cold winter's night.
Preparation:
- Place the black frijoles in a pot with water. Bring them to the boil and remove. Strain well.
- Place the beans in a pot, cover with water and add the onion and garlic. Cook for 45 minutes. Season to taste.
- Cut the chorizo into slices.
- Chop the onions and dice the peppers.
- Heat a frying pan over a medium heat. Add the onion, pepper and bacon and cook for 3 minutes.
- Add the chorizo and cook for another 3 minutes.
- Add the minced meat and cook for 5 minutes until well cooked.
- Add the paprika and mix. Add the tomato sauce and chopped tomatoes. Add the chili and pepper.
- Season with cumin, oregano and thyme.
- Cook over a low heat for 20 minutes.
- Add more water if necessary. Add the frijoles and adjust the seasoning to taste. Serve over rice.
