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Instructions |
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1.
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Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night.
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2.
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Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chillis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours.
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3.
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Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour.
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4.
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All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili.
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You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia).
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