Wednesday, January 20, 2010

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.

  • 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 ( sliced (replace with smoked sausage)
  • 3-4 tablespoons of extra vrigin olive oil
  • 3 carrots (medium size) cut into thin slices

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!

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