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Beef chili

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1.10 lbs (500 gr) ground beef or pork
  • 0.50 lb (8.80 oz) (250 gr) bacon
  • 0.66 lb (10.50 oz) (300 gr) black beans (usually 1 can)
  • 1 onion
  • 1 red bell pepper
  • 1 tomato
  • 1 jalapeño optional
  • 2 cloves garlic
  • 5 dry guajillo chiles
  • 2 tbsp chile flakes
  • 2 tsp cumin ground
  • 2 tbsp brown sugar
  • 1 tsp dry oregano
  • 0.66 lb (10.50 oz)(300 gr) tomato puree
  • Oil
  • Water

Method
 

  1. Place a pot on the stove to medium heat with some oil in it. Wash all the vegetables and chop them in small pieces. Put them in the pot and stir for 5 minutes.
  2. In a different smaller pot, bring some water to a boil. Once boiling add in the dry chiles and let them soften for 10 minutes.
  3. Add in the ground beef and the bacon to the vegetables pot and cook for 7 minutes until everything stars to turn golden.
  4. Separately, pour the dried chiles along with the water where they were softened into a blender and blend until you get a soft mixture. Strain this and add it to the pot with the chili.
  5. Add in the spices, beans, chile flakes, tomato puree and season with salt. Cook for 15 minutes to low heat for all the flavors to integrate . If you want to you acn mash the mixture a little to get smaller chunks of everything.
  6. Once the 15 minutes have passed and the liquid has evaporated a bit, the chili is ready to serve.

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