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Alejandra

Alejandra Cota

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Recipe of Chili with Beans
Recipe

Chili with Beans

10 mins
10 mins
Low
105
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Although flavored, this Tex-Mex dish is ideal as a snack at any gathering. Accompany it with totopos or your favorite fries.
Learn more about Alejandra Cota

Ingredients

10 portions
  • 150 cheddar cheeses
  • bread baguettes, in slices or toasties
  • 2 cups black bean, whole, cooked
  • 1/2 kilos ground beef
  • 1/4 onions, finely chopped
  • 1 can tomtato
  • 2 cloves garlic
  • olive oils
  • cumin powder
  • ground oregano
  • paprikas, powdered
  • cayenne pepper, powdered
  • salt, and pepper

Preparation

Grate the cheese, reserve.
Chop the onion and garlic finely.
Crush the tinned tomatoes with a fork until they are pureed, it is not a problem if you have whole chunks left, this will give texture to the dish.
Heat a pot of olive oil, sauté the onion and garlic. Add the ground meat, spread it well with a wooden shovel so that meat balls do not form. Season with black pepper, cayenne pepper, cumin, oregano, salt, and paprika.
After 5 minutes, the meat should turn brown, in that moment you should incorporate the crushed tomatoes with everything and the juice that they released.
Cook on low heat for 10 minutes, add 1 cup of water. Rectify the seasoning and add the beans with a little of the broth.
Let cook for 5 more minutes. Serve immediately mounted on pieces of bread, toast or crackers with a bit of grated cheese on top.

PRESENTATION

Serve hot with cheese and purple onions on top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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