Beer and Beef Chili
This chili may not be a Xela culinary classic but it does feature some key Guatemalan ingredients: black beans, cocoa, chile coban and not forgetting my favourite, una cervecita local. Guin’s stout from the Black Cat works best, although you can never go wrong with una moza.
1 tbs. olive oil
1 onion, finely chopped
3 garlic cloves, crushed
1 red jalapeño chili, deseeded (if you don’t want a hot chili) and finely chopped
500g minced organic beef
300ml moza or Guin’s stout
3 tbs. tomato paste
½ tsp. cinnamon
½ tsp. ground cumin (comino en polvo)
1 tsp. chile coban
1 can chopped tomatoes
1 can black beans, washed and drained
1 tsp. sugar
1 tsp.salsa inglesa
1 tbs. cocoa powder
1.Heat the oil in a deep pan and begin to fry the beef. Fry gently until all the meat has browned, then add the onion, garlic and chili. Fry for a couple of minutes
2. Add the cumin, cinnamon and chile coban and stir for a minute before adding the tomato paste. Stir for two minutes more
3. Slowly pour in the beer and simmer for a few minutes before adding the rest of the ingredients. Bring to the boil and then simmer over a gentle heat, covered, stirring occasionally for one hour until the flavours infuse to give you a dark, rich chili
4. Taste, season with salt and pepper, and add more chili powder if needed. Serve alongside arroz guatemalteco, tortillas and a generous dollop of soured cream. Be sure to have a bottle of salsa picanteto hand when serving.
Bon appétit, Xela!
My Latin American food blog can be found at www.lasalsainglesa.com. AMA’s Alternatives Boutique sells homemade salsas, peanut butter and jams as well as beautiful textiles: 5a avenida 6-17 Zona 1.