Chili Con Carne, Dutch Pinto Beans & Pineapple

This dish may take a bit longer than the chili with minced meat, however I love the texture of the stewed beef! When I was a kid, we ate chili con carne about once in the 2 weeks. Back then, made with a spice mix from a package, now made with my own spice mix! Making your own spice mix gives you the opportunity to add more complex flavors. My favorite paprika powder for this dish? Hungarian sweet smoked paprika powder, something I bought when travelling in Budapest!

For this chili I used Dutch dried Pinto Beans, however you can use another variety of local beans for this dish! The reason I used dried beans is because these keep their shape a bit better in the stew and they contain less salt. Somehow that feels a bit more healthy 😉

Prefer vegetarian food? Substitute the meat for Jackfruit, and adjust the cooking time to about 1 hour!

Chili Con Carne, Dutch Pinto Beans & Pineapple

Servings 4 servings
Prep Time 5 hrs
Cook Time 3 hrs

Equipment

  • Cooking Pot
  • Cooking Pot
  • Fine Sieve

Ingredients

  • 100 gram Dried Pinto Beans
  • 750 gram Beef Meat which is suitable for stews
  • 2 Shallots
  • 2 cloves Garlic
  • 2 tbsp Smoked Paprika Powder
  • ½ tsp Cinnamon
  • 3 tbsp Vinegar
  • ½ tsp Dried Oregano
  • ½ tsp Dried Chili Flakes
  • 5 tbsp Olive Oil
  • 400 ml Chopped Tomatoes
  • 1 Beef Stock Cube

Serve with..

  • 1 bag Prawn Crackers in Dutch [Kroepoek]
  • 1 Pineapple
  • 250 gram Basmati Rice
  • 2 Limes
  • Bunch of Cilantro
  • ¼ Chili pepper

Instructions

[At least 8 hours ahead..]

  • Soak the dried pinto beans in some water for at least 8 hours. You can also soak them overnight.

[At least 2 hours ahead..]

  • Cut the beef meat in equal sized cubes, and it these to a bowl. Add the cinnamon, vinegar, chili, oregano, paprika powder and some salt & pepper. Cover the bowl, place it in the refrigerator and let the beef marinate for at least 2 hours.

Let's start cooking!

  • Cut the two shallots and two cloves of garlic in slices.
  • Heat the olive oil in the cooking pot and add the shallots, garlic and beef. Bake everything until brown and caramelized. This will take about 10 minutes.
  • Then it is time to add the chopped tomatoes, 500 ml water (you can use the can for this ;)) and the stock cube. Bring this all to a boil and let it cook for 2 hours.
  • In the meantime, you can already cut the fresh pineapple in cubes.
  • Drain the soaked beans and add those to the stew. Let the stew cook for another hour. If you don't have any dried beans, you can also use a can of pre-cooked beans. However if you use those, add them when the beef is completely tender. Adding those beans before will result in a more porridge like dinner!

Serve with..

  • Quickly wash the basmati rice, drain it and add it to a cooking pot. Add 500 ml of water and bring this to a boil. Let the rice cook for about 8 minutes. If you like, you can add some finely grated lime zest to give this rice a special touch!
  • Just before serving, chop the cilantro and chili pepper very fine and cut one lime in parts.

Let's have a quick taste!

  • Grab a spoon and taste the chili. If you think the chili is a bit too spicy, feel free to add the juice of 1/2 or 1 lime. Preferring a spicier version? Add some more chili!

Time to eat!

  • Serve the chili with rice, prawn crackers and pineapple!
Course: Dinner
Cuisine: Mexican

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