Esta es una exhibición prevé de cómo se va ver la receta de 'Chili, Lone Star "Where The Beef"' imprimido.

Receta Chili, Lone Star "Where The Beef"
by Global Cookbook

Chili, Lone Star "Where The Beef"
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • Nonstick extra virgin olive oil cooking spray
  • 2 x cloves garlic chopped
  • 1/2 c. minced onion
  • 1/2 c. minced green bell pepper
  • 1/2 c. minced red bell pepper
  • 1 c. vegetable broth or possibly reduced-sodium chicken broth
  • 1 c. zucchini sliced
  • 1 c. yellow squash sliced
  • 15 ounce canned tomatoes diced
  • 8 ounce tomato sauce
  • 15 ounce canned pinto beans rinsed and liquid removed
  • 15 ounce canned kidney beans rinsed and liquid removed
  • 12 ounce dark beer (12oz.)
  • 1 tsp grnd cumin
  • 1/2 tsp chili pwdr
  • 1/2 tsp paprika
  • 1/2 tsp dry oregano or possibly fresh
  • 1/4 tsp cayenne
  • 1/4 tsp freshly grnd black pepper or possibly to taste
  • 2 Tbsp. balsamic vinegar
  • 1/2 tsp salt
  • 1/4 c. cilantro minced Fat-free flour tortillas optional

Direcciones

  1. Coat heavy saucepan or possibly Dutch-oven with cooking spray. Heat over medium heat. Add in garlic and onion. Cook, stirring, 3 min, till slightly softened. Add in green and red bell peppers. Cook 2 min, adding splashes of broth as needed to prevent sticking.
  2. Add in zucchini, yellow squash, and remaining broth. Cook 2 min. Add in tomatoes, tomato sauce, beans, and beer. Turn heat to medium-high. Add in cumin, chili pwdr, paprika, oregano, cayenne, and black pepper. Reduce heat. simmer, uncovered, 30 min.
  3. Stir in vinegar, salt, and cilantro. Remove from heat. Serve with tortillas, warmed according to the package directions, if you like.