- Food and Cooking
Puerto Rican Chilli
A DRG Original Recipe
You probably know of dozens of ways to make Chilli with beans and steak. I'm thinking that you tried a bunch too but I promise you it did not taste like this. Today I will show you a Chilli recipe with a bang of taste and spice. I recently made this Chilli but it was for a smaller serving but I had to taste it and from there I had consumed about half before I realized that I needed to take a picture and share this recipe. It was a really good wholesome appetizer. Here's my recipe but of course you can add and take away ingredients to your preference. If you get heart burn I suggest you go easy on the peppers.
Here's what you'll need for Latin Chili:
1 pound of Angus ground beef
1 pound of chopped up steak
2 tablespoons Goya Adobo seasoning
2 packs of Sazon con Achiote
1-2 onions (as preferred)
1 green bell pepper
1 red pepper
1/2 gram of fresh parsley
1 cup of chopped celery
1 can of Goya red kidney beans
1 can of Goya pinto beans
1/4 pd of pepperoncini
1/2 pd of pepperoni
1/2 clove of garlic
1 container of beef broth
1/4 bush of cilantro
4 tomatoes or 2 cans of crushed tomatoes
1 jalapeno pepper minced
3 table spoons of Chilli powder
1 teaspoon of cumin
3 teaspoons of Worcestershire sauce
2 tablespoons of Sofrito
2 tablespoons of Recaito
3 tablespoons of vinegar
1/5 pd of stuffed green olives
1 tablespoon of olive oil
Grated cheese mix
1 tablespoon on hot sauce (the more the merrier)
A skillet, wok or any wide low pot will do the job
Chop everything down to the size of your liking. I prefer chopped on the peppers and minced on the cilantro, garlic and celery. Add a cup of water and boil your beans for 30 minutes before you begin.
Chop steaks down to the size of your liking, I prefer about an 1 inch in length
Place your pot on the stove on med-high. Place your grounded beef meat in and add 1 circular spin of Goya Adobo seasoning and your beans with sauce (already boiled for 30 minutes).
Now add the pepperoni, pepperoncini and steak and cook meat for 10 minutes.
Add all your vegetables 1 tablespoon of Olive Oil then cook for ten minutes
Amp the fire on the stove to high and add in your beef broth and remainder of seasoning including the Worcestershire sauce, recaito, sofrito, vinegar and cumin.
Add 1/2 cup of water and stir then place on high for 10 minutes
Reduce heat and simmer for about 20-25 minutes. The longer the time, the better the taste.
Enjoy this Puerto Rican Chilli with your grated cheese on top. I prefer hummus on a tortilla or pita bread with my chilli rapped up like a burrito but a bowl of chilli is more traditional.