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500 G CHUCK ROAST
1 LARGE ONION
3 CLOVES GARLIC
1 RED BELL PEPPER
500 G CAN CRUSHED TOMATOES
400 G CANNED RED BEANS
4 PINCHES CUMIN
2 HOT PEPPERS
DASH PEANUT OIL
FINE SALT AND FRESHLY GROUND PEPPER
Dice the meat into small cubes. Sweat the finely chopped onion, garlic, and bell pepper in the cocotte with the peanut oil, over low heat. Add the meat and brown it lightly, stirring continuously.
Season with salt and pepper; add the crushed tomatoes, the cumin and the hot peppers. Cover and simmer for 45 minutes before adding the red beans, strained and rinsed.
Cook for another 15 minutes over low heat, and serve the chili con carne with some chopped cilantro, over rice, or with melted cheddar, according to taste.