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Latin Chili Saint Diablo Style

  Chorizo sausage 2 Packet
  Yellow onion 1 Medium
  Ground beef 1 Pound
  Poblanos 2 (long dark green)
  Queso fresco 10 Ounce
  Canned pinto beans 16 Ounce (2 (8 Oz ) an)
  Chili powder 3 Tablespoon
  Garlic 6 Clove (30 gm)
  Paprika 1 Tablespoon
  Cumin 2 Tablespoon
  Dried oregano 1 Tablespoon
  Sour cream 8 Ounce
  Cilantro 1 Bunch (100 gm)
  Tomato 2 Can (20 oz)
  Kosher salt 1⁄8 Cup (2 tbs)
  Black peppercorns 2 Tablespoon
  Chili sauce 1 Bottle (1 l)

1. Dice onions, garlic and poblanos
2. Add to a frying pan with a small amount of olive oil
3. Simmer over medium high heat until soft
4. Add chili powder, paprika, oregano, salt, pepper and cumin continuing to cook of medium high heat
5. Add 1 ½ cups pinto beans then add the tomatoes being sure to break them up prior to being tossed in.
6. Lower heat and simmer for up to 3 hours stirring occasionally.
7. Top with sour cream. Queso Fresco, cilantro and optional hot sauce.

Recipe yields 6-8

Recipe Summary

South American
Main Dish

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Latin Chili Saint Diablo Style Recipe Video