This recipe for Chili with beef is such a comforting dish, and it can also have many variations, because if you don’t like beef you can also replace it with vegetables, chicken or turkey. There are so many versions of this tasty dish, and here I share with you one recipe that was extremely successful in my home. I didn’t make it very spicy, though, as this dish usually is, but that is something that can be handled to your liking. Chili can be cooked at any time of year, and in fact, here in the United States there’s a day in which people celebrate the “Chili day”, and it’s usually an excellent opportunity to taste many different versions of this delicious dish.
- 2 cans of pinto beans
- 1 tablespoon of vegetable oil, or other kind.
- 1 red onion, chopped into squares
- 1 clove of garlic
- 2 tablespoons of red bell pepper, chopped into small squares
- 1 teaspoon of chili powder (you may add more or less, according to your taste). Can also be replaced by another type of spicy chili powder
- 1 teaspoon of cumin (you can add less if desired)
- Salt and pepper to taste
- 250 grams (9 oz) of ground beef
- 1 cup of ripe tomatoes, chopped into small squares
- 1 cup of beef broth, or water may also be used instead.
- Sour cream or Greek yogurt
- Chopped cilantro for garnish
- In a saucepan, pour the oil and fry the onion for about 3 minutes. Add the garlic and chopped bell pepper.
- Then add the dressings, also the chili / spicy chili powder, cumin, salt and pepper. Fry for about 4 minutes.
- Add the meat and cook for about 4 additional minutes.
- Then add the tomato, beans and beef broth (or water).
- Cook over medium-low heat for about 10 minutes.
- Serve with sour cream or Greek yogurt with chopped cilantro.