Recipe: Chili con carne

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

2 Drain the red beans and corn while keeping 0.3 cup (8 cl) of corn juice and 0.3 cup (8 cl) 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 0.4 cup (10 cl) 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!