I am really making an attempt to work on my Spanish.
So that’s why this recipe is titled…in Spanish.
I’m satisfied with this progress.
The four pepper chili is hearty, fulfilling, and gives you a nice swift kick in the taste buds.
First, get acquainted with the Quatro de pimento:
Good. Glad that’s out of the way…no need for any awkward silences now.
Here is what you need in the way of tomatoes and beans.
Start by chopping your onion. To chop an onion the right way, click here.
Your life has officially changed.
Chop all the peppers a similar size to ensure even cooking.
I chose to remove the seeds from all of the peppers.
Slice into strips.
Repeat with the poblano…
and the chili…
(I remove the hot seeds with a spoon to avoid any oil transferring on to my fingers)
Peppers are a beautiful thing.
A little spicy too.
I know…there is an overwhelming amount of pepper footage in this blog post.
Stay with me.
Finish dicing the last of the peppers.
Add oil to a skillet and add all the peppers and the onion. Saute still soft and tender.
Stirring occasionally helps too.
I began adding the other ingredients to a large pot.
I started with stewed tomatoes.
Mix in some *hot* Rotel tomatoes.
(Apparently, I am going through a nail polish goth faze. An oversight on my part. Don’t judge.)
Then some tomato sauce.
When the peppers n’ onions are finished cooking, you just go and add those in to.
Feel accomplished? I do.
Return the skillet back to the heat and add in the ground beef.
Cook until brown.
Strain the excess fat.
Then add the meat into the pot.
It should look like this happy place:
Spice things up a bit by adding in a package of chili seasoning.
This is what I had on hand.
Add the three types of beans: Kidney, Pimento, and of course Chili.
Cook a little longer and let the flavors marinade to make sweet, sweet chili.
In fact, it’s spicy.
Garnish with cheese, tortilla chips, sour cream, and cilantro.
Maybe, you could be nice and share with some family and friends?
- 1 Yellow Onion
- 1 Green Bell Pepper
- 1 Poblano Pepper
- 2 Chili Peppers
- 2 Jalapeno Peppers
- 1 Tbsp. Olive oil
- 2 lbs Ground beef
- 1, 28oz can Stewed tomatoes
- 4, 8 oz. cans Tomato sauce
- 1. 14 oz. can Rotel dice tomatoes
- 1 Package Chili seasoning mix
- 1, 15 oz. can Kidney beans
- 1, 15oz. can Pimento beans
- 1, 15 oz. can Chili beans
- Cheese, sour cream, tortilla chips, and cilantro for garnish
- Begin by chopping the onion and the peppers. Seeds are optional (if left in it will be VERY spicy).
- Saute in olive oil on medium high heat until soft and tender, about 5-6 minutes.
- In a large pot, add all the canned tomatoes together and bring to a simmer on medium-low heat.
- When pepper/onion mixture is done, add to the tomatoes in the pot.
- Brown all the ground beef and strain out the excess fat.
- Add the meat to the pot.
- Mix in chili seasoning packets and stir till well blended.
- Add in the three cans of beans.
- Cook for 20 minutes on very low heat stirring occasionally. For better flavor allow it to simmer for a longer amount of time so flavors will marinade together,
- Serve with garnish.