Good Lifestyle

Texans and new Mexicans - both claim the advent ofChili-Disanted on most things with regard to this dish of division. Beans or no beans? Tomatoes? Pieces of mandrel or soil? A truth All serious chile heads can be understood, however, is the fundamental importance of a good chile powder. It means jumping the bottle supermarket stuff and make your own secret spice powder. This is a beginner powder, requiring nothing more than to grill two different dried peppers, then spray them into a coffee grinder. UseLeftovers Rub on steaks, dips and dust on mango slices.

Nutrition:380 calories, 12 g of grease (4.5 g saturated), 810 mg of sodium

Serve 8

You will need

3 Chiles Ancho
10 chiles of dried arbol
1 tablespoon of oil or bacon fat
2 lb roast mandrel, cut in 1/2 pieces
Black salt and pepper
2 medium onions, diced cut
2 Poible peppers, diced
2 clove garlic, minced
1 CUXTE MOULU CUMIN
1 tomato puree can (28 oz)
2 cups of low sodium beef stock
1 pinto bean box can (14-16 oz), drained
Dice onion, Jalapeño chopped, shredded cheese, chopped coriander and / or sour cream, to serve

How to do it

1. Heat airon or stainless steel pan over medium heat.
2. Add the chilli and cook, turn from time to time until slightly grilled and crisp.
3. The chiles of Arbol will take about 5 minutes; Anchos about 10.(Be careful not to inhale that the smoke too deeply Chile has been known to cause wild crises of cough.)
4. Discard stems and seeds and place the chiles in a clean coffee grinder or culinary robot.
5. Grind in a fine dust. It's your Chile powder - the heart of this dish.
6. Heat the oil in a large pot on a high average heat.
7. Season the beef with salt and pepper and add it to the pan.
8. Know the meat until all the sides are golden gold, then add the onions, the poil peppers, garlic, cumin and 2 tablespoons of the pepper powder.
9. Cook, stirring occasionally, for about 5 minutes, until the vegetables are softened.
10. Incorporate tomatoes and stocks.
11. Lower heat and simmer for at least 45 minutes (but preferably up to 90 minutes), until the beef is a tender fork.
12. Incorporate beans a few minutes before serving and heating through.
13. Serve with any of the fittings.