A hearty and flavorful chili made with tender carne picada, bell peppers, beans, and spices. Perfect for a cozy dinner or game day!
Ingredients: 2 lbs carne picada thinly sliced beef. 1 onion, diced. 1 red bell pepper, diced. 1 green bell pepper, diced. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado.
Instructions: Over medium-low heat, brown the carne picada until it's no longer pink. Move it to the slow cooker. Put the bell peppers, garlic, and onion that you have cut up into it. Add the kidney beans, black beans, diced tomatoes, and beef broth. The oregano, salt, pepper, cumin, and chili powder should all be mixed in. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the meat is soft and the flavors are well mixed. If you want, you can serve it hot and top it with shredded cheese, sour cream, chopped cilantro, and diced avocado.
Prep Time: 15 minutes
Cook Time: 240 minutes
Robotique Medecine
