English
Afrikaans
Shqip
አማርኛ
العربية
Հայերեն
azərbaycan dili
Euskara
башҡорт теле
Беларуская
বাংলা
bosanski jezik
Български
မြန်မာစာ
Català
粤语
Binisaya
Chinyanja
中文(简体)
中文(漢字)
Corsu
Hrvatski
Čeština
Dansk
Nederlands
Esperanto
Eesti keel
vosa Vakaviti
Suomi
Galego
ქართული
Deutsch
Ελληνικά
ગુજરાતી
Kreyòl ayisyen
Harshen Hausa
ʻŌlelo Hawaiʻi
Hmoob
עברית
Мары йӹлмӹ
Magyar
Íslenska
Bahasa Indonesia
Gaeilge
Italiano
日本語
Қазақ тілі
ភាសាខ្មែរ
кыргыз тили
한국어
Kurdî
Latīna
Latviešu valoda
Lietuvių kalba
Lëtzebuergesch
македонски јазик
Malagasy fiteny
Bahasa Melayu
Malti
Te Reo Māori
Монгол
नेपाली
Norsk
Querétaro Otomi
Papiamentu
پارسی
Polski
Português
ਪੰਜਾਬੀ
Română
gagana fa'a Samoa
Gàidhlig
Cрпски језик
Sesotho
chiShona
සිංහල
Slovenčina
Slovenščina
Af-Soomaali
Español
Kiswahili
Svenska
Reo Mā`ohi'
Тоҷикӣ
татарча
ภาษาไทย
faka Tonga
Українська
Oʻzbek tili
Tiếng Việt
Cymraeg
ייִדיש
metsoako
-
800 g, Nama ea khomo
-
700 g, Linaoa tse ntšo
-
250 g, Pelepele e khubelu
-
500 g, tamati sauce
-
500 g, Khomo ea Khomo
-
160 g, Anyanese
-
100 g, Liieee tse khubelu
-
3 lingoloa Konofole
-
1 Pepere e chilisi
-
1 thispone Cumin phofo
-
1 thispone Phiri ea Coriander
-
1 thispone Raw moba Sugar
-
30 g, E eketsehileng Virgin Olive Oil
-
2 teaspoons letsoai
-
1 teaspoon Black Pepper
-
To decorate
-
ho tatso Coriander Makhasi
directions
Le ka mohla u se ke ua re Beef Chili ke sejo sa Mexico, kapa bonyane u se ke ua e bua ka pel'a Texan! Recipe ea sechu sena se monate, haele hantle, belongs by right to the tradition of the South of the United States and originally it mainly provided meat and chilli, just as the name says. Leha ho le joalo, nowadays it is very common to taste beef chili enriched with beans, peppers and tomatoes and for this reason it is commonly considered a dish of Tex-Mex cuisine. We have chosen to offer you this variant, appreciated all over the world for the ease of preparation, the strong taste and its great versatility! You can serve beef chili with white rice, tortillas and avocado for a Mexican-style dinner, or with cheddar, French fries and sour cream as Americans like it, or even as a filling for the most classic burrito … in any case we are sure that you will love it!
mehato
|
1
etsahalale
|
To make beef chili, first prepare about 500 g of meat broth. |
|
2
etsahalale
|
Switch to the preparation of the ingredients: cut the garlic cloves, red onion and white onion into thin slices. Chop the chilli pepper and cut the pepper into chunks. |
|
3
etsahalale
|
Heat half the oil in a saucepan (possibly cast iron), add the minced meat and brown it over medium-high heat, mixing well. |
|
4
etsahalale
10
|
Season with a teaspoon of salt, blend with a ladle of broth and continue to brown for about ten minutes, then transfer the meat to a bowl and set aside. |
|
5
etsahalale
10
|
In the same saucepan, pour the remaining oil and add the chilli, garlic and onions. Also add the peppers and season with a teaspoon of salt, pepper and raw cane sugar. Also add the cumin and coriander powder, blend with a ladle of broth and cook over medium-high heat for 10 metsotso. |
|
6
etsahalale
60
|
Ka nako ena, add the previously browned ground beef. Pour the tomato sauce and almost all the remaining broth, cover with the lid and cook over medium-low heat for 60 metsotso, stirring occasionally and checking that it does not dry out too much; in this case stretch with a little broth. |
|
7
etsahalale
40
|
Ka mor'a nako ena, add the beans with their storage liquid, cover again with the lid and cook for another 40 metsotso, always on medium-low heat. |
|
8
etsahalale
10
|
hang loketse, remove the saucepan from the stove and let it rest for about ten minutes. |
|
9
etsahalale
|
Garnish with a few coriander leaves and serve your beef chili while still hot! |
