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- 600 g of minced meat
- 1 large finely chopped onion
- 1/2 small green pepper, chopped
- 1/2 small red pepper, chopped
- 2 tablespoons of olive oil
- 425 g canned diced tomato
- 425 g canned red beans, drained, rinsed
- 3 cubes of beef broth
- 2 teaspoons of chili powder
- 1 1/2 teaspoon cumin seeds
- 1/3 cup red wine
Fry the onion and green and red pepper in the pan in half the oil over moderate heat. Fry until the onion begins to soften or brown.
Add the remaining oil and minced meat and continue frying until the meat is browned.
Add the tomatoes with their juice, along with the dissolved bouillon cubes, wine, and spices.
Bring the mixture to a boil and add the beans.
Cover and simmer for 1 hour.
Serve with white rice and top with corn chips and / or sour cream and / or freshly made guacamole, if desired.
Alternatively, cook for 45 minutes, let cool and refrigerate for a few hours before meal. Reheat and simmer for an additional 20 minutes before serving. This is even tastier if stored overnight and reheated. The recipe is an excellent addition to baked potatoes. To take the dish to another level, add 2 tablespoons of high-quality cocoa and ½ tablespoon of sugar, when adding broth, wine and spices. You can substitute chili powder with chili flakes. Red wine is optional.