- 35g of bacon 🥓
- 550g of ground beef 🥩
- 350g of ground pork 🐖
- 1 tablespoon of olive oil 🫒
- 1 large green bell pepper (approx. 200g) 🫑
- 255g of onion 🧅
- 7 cloves of garlic (1 ½ tablespoon) 🧄
- 3 cups of beef broth 🍲
- 20 ounces (567g) of canned tomatoes 🍅
- 6 ounces (170g) of tomato paste 🍅
Spices:
- 1 tablespoon of chili powder 🌶️
- 2 teaspoons of paprika
- 1 teaspoon of cumin
- 1 teaspoon of oregano 🌿
- 1 bay leaf
- 400g of canned red beans (drained) 🥫
- Salt and pepper to taste 🧂🧂
To serve with:
- @Beyusnack Tostonbits 🍌
- Fresh cilantro 🌿
- Creamy avocado 🥑
- Sharp cheddar cheese 🧀
- Dollop of sour cream 🥄
- Corn.
Instructions:
1. In a pot over high heat, fry the diced bacon until it starts to release fat. Then, add the ground pork, breaking up any large chunks, and stir constantly. Once all the pork is added, incorporate the ground beef and cook until it begins to brown. Set aside.
2. In another pot over high heat, add the olive oil and fry the diced onion, diced bell pepper, and crushed garlic until golden brown. Transfer this mixture to the pot with the ground meat.
3. Return the heat to high and add the spice mixture, tomato paste, canned tomato, beef broth, and bay leaf to the pot. Cook covered over medium heat for 30 minutes, stirring occasionally.
4. Adjust the seasoning with salt and pepper, add the drained red beans, and cook for another 5 minutes. Your chili is now ready to serve!
5. Plate the chili in a deep dish and top with avocado, cheddar cheese, corn, sour cream, cilantro, and the irresistible crunch of plantain chips. Enjoy! 🌮🥑🧀
