Chili du Texas
- Prep 15 min
- Total 10 hr 15 min
- Portions 6
Un chili mexicain épicé vous attend à votre retour du travail : du bifteck et des haricots Pinto qui ont mijoté toute la journée dans des arômes de piment chili vert, de chili en poudre et de cumin... Un souper succulent !
Créé le Dec 10, 2010
Ingrédients
- 1 1/2 lb (750 g) de bifteck de ronde, dont le gras aura été retiré, coupé en cubes de 3/4 po (1 cm)
- 1 petit oignon, haché finement
- 2 gousses d'ail, émincées
- 1 boîte (796 mL/28 oz liq.) de tomates en dés, non égouttées
- 1 t. (250 mL) de sauce tomate
- 1 boîte (540 mL/19 oz liq.) de haricots Pinto, égouttés et rincés
- 1 boîte de piments chili verts Old El Paso*, hachés, non égouttés (facultative)
- 1 c. à soupe (15 mL) de chili en poudre
- 1 c. à thé (5 mL) de cumin
Étapes
-
1Dans une mijoteuse de 4 à 6 pintes (4 à 6 L), combiner tous les ingrédients ; bien mélanger.
-
2Couvrir et faire cuire à feu doux de 8 à 10 heures.
Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
© 2024 ® / MC moulins généraux tous droits réservés
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