This chili is served with the more familiar pandesal, but diehard rice-eaters will insist on having it over steamed rice. Serve with labuyo sauce on the side.
Serves 6 Prep Time 15 minutes (excludes overnight soaking time for beans)
Cooking Time 1 hour and 45 minutes
3 tablespoons vegetable oil
4 cloves garlic, minced
2 medium-sized onions, chopped
2 teaspoons cumin
3 teaspoons chili powder
1/2 teaspoon cayenne
2 bay leaves
500 grams ground beef
1 medium-sized can diced or crushed tomatoes
1 cup red kidney beans, rinsed, soaked in cold water overnight, drained and rinsed again
3 cups water
salt and freshly ground pepper to taste
grated cheddar cheese
sliced green onions
8 to 10 pieces pandesal
1 Sauté garlic, onions, and spices with vegetable oil in a large pot over medium heat until softened. Add the ground beef and brown lightly.
2 Add the crushed tomatoes, red kidney beans, and water. Cover the pot with a lid and bring the mixture to a boil. Reduce heat, bringing the mixture to a simmer; let simmer 1 to 1 1/2 hours or until the beans are tender. Season to taste with salt and pepper.
3 Serve the chili in bowls, topped with sour cream, cheese, and green onions with toasted pandesal on the side.
Photography by Ocs Alvarez | Prop Styling by Gwyn Guanzon | Food Styling by Melanie Jimenez
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