Judy’s cuban black bean chili recipe
Judy’s Cuban Black Bean Chili recipe
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Recipe intro
Introducing Judy's Cuban Black Bean Chili recipe, a delicious and hearty dish that will transport your taste buds to the vibrant streets of Cuba. This recipe combines the rich flavors of black beans, tomatoes, and spices, resulting in a comforting and satisfying chili. With its perfect blend of ingredients, this dish is a crowd-pleaser and a go-to recipe for any occasion. Get ready to savor the authentic taste of Cuban cuisine with Judy's flavorful black bean chili.Keywords: Cuban, black bean chili, recipe, flavorful, authentic
Judy's cuban black bean chili recipe details
- Ingredients
- 2 pounds ground chuck or ground round
- 1 large onion, diced
- 1 large green pepper, diced
- 3 cloves crushed garlic
- 3 finely grated carrots
- 1 pound dry beans precooked in chicken or beef broth / or 4 cans black beans
- 1 large can (approximately 28 to 32 ounces) crushed tomatoes
- 2 cans (approximately 40 ounces) peeled, diced tomatoes
- Juice of 3 limes, fresh (or 6 Tablespoons frozen)
- Dash Tabascopepper sauce or Louisiana Hot Sauce
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder (optional but suggested)
In large iron pot (or dutch oven), saute meat and drain. Add onion and green pepper; lightly brown. Add garlic and carrots. Saute the above for an additional 5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco, cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the cook’s sipping beer to achieve desired thickness of chili. (Well, use good hygienic judgement, of course!)
Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or yogurt (plain) floated on top. French bread is an extra treat!
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