Ingredients for 8 servings:
Base pork ham 800 grams
pork mince 350 grams
bulb medium 1 pc.
Hot peppers average 1 pc.
Chilli powder 1 tbsp.
Ground zeal 2 tsp
Dried oregano 1 tsp.
Tomatoes in own juice 800 grams
cornmeal 1 tbsp.
Cinnamon stick 1 pc.
Bay leaves 3 pcs.
Canned red beans (can be different) 400 grams
Cut the meat into small pieces. Fry in 3 batches on high heat, stirring constantly, about 5 minutes per shipment. Transfer to the plate
Onion finely chopped
Finely chopped chili.
In the same stew-pan, where meat was roasted, we put minced meat and fry, stirring until it has lost its pink color, about 2-3 minutes. Add onions and chopped chili, salt and pepper. Fry until the mincemeat blushes, about 5 minutes.
We return to the saucepan pieces of meat, put the ground chili, ziru and oregano. Mix well.
Add the mashed tomatoes along with the juice, put the corn flour, bay leaf and cinnamon stick, pour in 400 ml of water.
Stir, bring to a boil on high heat, then reduce the heat to a minimum and chili to soften the meat, about 40-50 minutes (try the meat - maybe it will take a little more time). When the meat becomes soft, we remove the laurel leaves and cinnamon, we put the beans.
Stir, warm for a couple of minutes, turn off the stove. Served with additives to choose from (I have avocados, red onions and tomatoes, you can add sour cream, grated cheese or canned chili jalapenos).