Our Chili Recipe

This is an adpation of the traditional Portuguese beans with meat (feijoada) dish and the chili recipes we have learned in the US. We did give a twist to the chili recipe by adding collards green. This is the perfect dish for a cold winter day...and there are plenty of these around here.

Ingredients:

• 1 pound of 96% lean fresh beef
• 2/3 cup of water
• 1 can (15 oz.) of tomato sauce (we like 100% natural Hunt's)
• 4 cans of dark red, red or light red beans (15 oz. times 4)
• half od a bunch of fresh collards green cut into small pieces
• 2 teaspoons of sea salt
• pinch of pepper
• 2 1/2 teaspoons of cummins
• 1 large onion diced
• 2 garlic cloves diced
• 1 chourizo (http://en.wikipedia.org/wiki/Chorizo) sliced (replace with smoked sausage)
• 3-4 tablespoons of extra vrigin olive oil
• 3 carrots (medium size) cut into thin slices

Directions:
In a large pan, add the onion, garlic, chourizo, carrots and olive oil. Cook everything in medium-high heat (keep mixing it) for a few minutes until the onion turns gold and soft.

Add the beef, salt, pepper and cummins and let the beef fry for a couple of minutes. As soon as the beef losses its pink/red color add the water, tomato sauce, beans and collards green. Let it boil. After that, let everything cook in medium-low for 45-50 minutes. If the chili looses the water too quickly add a little bit more. Make sure to stir it a few times, while it cooks.

Serve hot with some steamed white rice on the side (or a nice slice of toasted bread). Enjoy!