Spicy Beef and Pinto Bean Chili
Ingrediënten
- 5 pounds beef roast
- 2 pounds soup bone
- Water as needed
- 3 pounds cooked pinto beans
- 4 ounces Mexene chili powder
- ½ teaspoon cumin seeds
- Salt to taste
- Cayenne pepper to taste
- Black pepper to taste
Instructies
- Cook the beef roast and soup bone separately in enough water to keep them covered until tender.
- Dice the cooked roast into bite-sized pieces and strain the stock.
- In a large pot, combine the cooked pinto beans, diced roast, and strained stock.
- Stir in the Mexene chili powder and cumin seeds.
- Season with salt, cayenne pepper, and black pepper according to taste preferences.
- Cook the chili very slowly over a low flame for 1 to 1 1/2 hours, allowing the flavors to meld together.
Notes / Tips / Wine Advice:
Wine Advice:
This hearty and spicy chili pairs well with a medium-bodied red wine such as Merlot or Malbec. The fruity and slightly spicy notes of these wines complement the rich flavors of the chili without overwhelming its bold taste, making for a delightful combination.Nutritional Information
Calories: 550 kcal | Carbohydrates: 35 g | Protein: 40 g | Fat: 25 g | Fiber: 10 g | Sugar: 2 g
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