Chili
A warm and comforting dish, perfect for those days when you want a rich, flavorful meal. It's also a great way to use up that leftover beans in the fridge. This delicious Chili can be served in a variety of ways—over rice, on nachos, or with tortillas. It pairs beautifully with a cold beer or lemonade. And, of course, top with sour cream and chives for a finishing touch that makes all the difference!
Heat <quantity>2<unit>tbsp</unit></quantity> of olive oil in a large pan over medium heat. Add <quantity>¼<unit>cup</unit></quantity> of diced bacon and cook until slightly crisp
Add <quantity>3</quantity> minced garlic cloves and sauté until lightly golden. Add <quantity>500<unit>g</unit></quantity> of ground meat
Add salt and Tabasco sauce to taste
Add <quantity>½</quantity> chopped deseeded red chili and stir to break up the clumps of meat
Add <quantity>1</quantity> chopped onion and stir until translucent
Add <quantity>½</quantity> sliced bell pepper and cook until wilt. Add <quantity>1½<unit>cup</unit></quantity> of cooked black beans
Cook until the beans are heated and well incorporated and add salt to taste
Add black pepper to taste and <quantity>3<unit>tbsp</unit></quantity> of tomato paste and stir to combine
Add <quantity>1½<unit>cups</unit></quantity> of vegetable stock and cook just to slightly reduce and set the flavors
Add <quantity>2<unit>tbsp</unit></quantity> of chopped parsley and combine
Add more Tabasco sauce to taste and finish with <quantity>½<unit>cup</unit></quantity> of grated cheddar cheese. The chili is ready
Gather your friends and serve it with some tortilla chips! Enjoy!
I'm here to answer any questions you have about Chili. Try me!