Ingredients (Serves 4)
- 500 gr. black beans La Pedriza
- 1/2 Kg. Lean ground beef
- 2 onions
- 5 garlic cloves
- 3 tomatoes from El Huerto de Tía Lou
- 3 tablespoons of olive oil
- 1 red pepper
- 1 litre beef broth
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- 1 chile piquín from El Huerto de Tía Lou *
- 1 teaspoon of cayenne pepper
- Tabasco sauce
- Salt and pepper
- Super-Mex tortilla chips, corn tortillas or flour tortillas
Soak the beans for 12 hours before cooking.
At the time of preparation, wash and chop the tomatoes and reserve.
Drain the beans, put them in a saucepan with cold water and boil for about 5 minutes. Then drain again and return to boil in cold water until cooked (another 5 minutes).
Heat the oil and cook the meat. Add the chopped onion and garlic and cook until golden.
Add the red pepper, tomatoes, beans, oregano, cumin, pepper, cayenne pepper and Tabasco sauce. Add the beef broth and bring to boil.
Put the lid on the pan and cook for a couple of hours on low heat. After the first hour of cooking, add a little salt and continue cooking for another hour.
Serve the chili with tortilla chips or make wonderful tacos with corn or flour tortillas.
This recipe can be served with grated cheese, sour cream and Super-Mex Salsa Guacamole.