Receta De Chile: A Hearty And Spicy Dish From Mexico

Introduction

Ingredients

• 2 lbs. of beef or pork (cut into small cubes)
• 1 large onion (chopped)
• 4 cloves of garlic (minced)
• 2 tablespoons of vegetable oil
• 1 can of diced tomatoes (14.5 oz)
• 1 can of tomato sauce (8 oz)
• 2 cans of kidney beans (15 oz each)
• 2 tablespoons of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 cups of beef broth

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the beef or pork to the pot and cook until browned on all sides.
4. Add the diced tomatoes, tomato sauce, kidney beans, chili powder, ground cumin, dried oregano, salt, and black pepper to the pot.
5. Stir everything together and let it simmer for 5 minutes.
6. Pour in the beef broth and bring the mixture to a boil.
7. Reduce the heat to low and let the chile simmer for 45 minutes to an hour, stirring occasionally.
8. Once the chile is done, remove it from the heat and let it cool for a few minutes.
9. Serve the chile hot with your favorite toppings, such as shredded cheese, sour cream, or chopped cilantro.

Nutrition

• Calories: 355
• Protein: 28g
• Fat: 15g
• Carbohydrates: 27g
• Fiber: 8g
• Sugar: 4g
• Sodium: 1045mg

Tips and Variations

• If you want to make this chile even spicier, add some chopped jalapeños or serrano peppers to the pot.
• If you don't have beef broth, you can use chicken broth or water instead.
• You can use ground beef instead of beef or pork cubes if you prefer.
• This chile can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• You can also serve this chile with rice, tortilla chips, or cornbread.

Conclusion