Recipe: Chili con carne

1 Prepare 25 cl (1.1 cups) of beef broth (1 cube in 25 cl (1.1 cups) of water) and set aside.

2 Drain the red beans and corn while keeping 8 cl (0.3 cup) of corn juice and 8 cl (0.3 cup) of juice from the bean can. Add the juice to the beef broth and set aside.

3 Slice the bell peppers into strips and chop the onions.

4 In a sauté pan, brown the onions and bell peppers in a drizzle of olive oil. Once browned, add a ladle of prepared beef broth and cook until the broth has completely evaporated, then set aside in a separate bowl.

5 In the sauté pan, cook the ground beef with 10 cl (0.4 cup) of Desperados beer, crumbling it as much as possible. Once cooked, set aside in a bowl, leaving the cooking juices in the pan.

6 Add the red beans, corn and beef broth to the sauté pan. Cook for 5 minutes over high heat then add the meat, onions, bell peppers and arabiata sauce. Mix. Gradually add the sifted flour.

7 Let cook until the sauce thickens.

8 Season with the spices as indicated or to your taste
Serve with a cold beer, tortillas and salad!