In our vibrant culinary scene, a daring gastronome takes on the challenge to craft a burger that is as nourishing as it is flavorful. The aim is to create a Mexican Green Chili Veggie Burger, a dish that will meld the hearty warmth of Mexico with the wholesome goodness of a meat-free meal. Among the chosen ingredients, Casa Arte Sano Nopalli Cactus Chips stand out. They not only encapsulate a crisp texture but also add a unique flavor that is set to elevate the burger to new heights. As the daylight softly transitions into a cool evening, the culinary voyage to create a masterpiece begins.
Chili Bowl with Casa Arte Sano Nopalli Cactus Chips
We are thrilled to share our hearty and flavorful Chili Bowl recipe – a true testament to the robust flavors of Mexican cuisine. Imagine a pot brimming with a rich mix of ground beef and pork, sizzling and melding together in a dance of savory goodness. We add a symphony of spices – smoky chipotle, earthy cumin, and a pinch of fiery cayenne – creating layers of deep, complex flavors.
As the meat browns to perfection, we stir in onion, garlic, and a generous splash of tomato puree, watching as it thickens into a luscious, inviting stew. Pinto beans join the party, simmering in this rich mixture, absorbing every note of spice and flavor.
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/3 white onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon chipotle pepper in adobo sauce, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1/2-pound tomato puree
- 1/2 tablespoon brown sugar
- 1/2 tablespoon white vinegar
- 2 cups pinto beans without broth
- Pepper, cayenne pepper, chili powder and salt to taste
Serves: 4 people
Preparation time: 20 mins
Method:
- In a large, thick pot, heat the oil over medium-high heat.
- Add both meats and brown for about 3 minutes.
- Add Salt & Pepper and let it brown with the rest of the meat 6 minutes more, stirring occasionally.
- Ground beef will release its juices. Keep cooking until the juices in the meat are dry.
- Make space in the center of the pot and add the extra tablespoon of oil, onion and chiles and cook for 5 more minutes, until they start to soften and soften.
- Make room in the pot again and add the garlic, crushed dried red chili, cayenne pepper, chili powder, chipotle adobo, cumin, oregano and mix well.
- Add the tomato puree, sugar and vinegar and mix well. Cook about 4 minutes, stirring a couple of times, until the tomato paste is dissolved and the sauce has thickened slightly.
- Add the beans and stir the mixture well. Lower the heat back to medium-low to bring to a simmer and cook for an hour uncovered. Stir occasionally.
- Serve chili in bowls, add cream, cilantro, cheddar cheese to taste.
Enjoy with Nopalli Cactus Tortilla Chips.
Goes Well With:
- A robust red wine, like a Shiraz or Malbec
- A cool, crisp lager beer
- A classic, tangy Bloody Mary
- A smooth, dark stout
- A refreshing sparkling water with a twist of lime
