Beef Chili with Pandesal

This chili is served with the more familiar pandesal, but diehard rice-eaters will insist on having it over steamed rice.


June 2007 | By Melanie Jimenez
Beef Chili with Pandesal
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at a glance

Main Ingredient

Beef

Type

Main Dishes

Preparation Time

00:00:00


Date Published

June 2007

This chili is served with the more familiar pandesal, but die-hard rice-eaters will insist on having it over steamed rice. Serve with labuyo sauce on the side.


Serves
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
sour cream
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.

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.

Serve the chili in bowls, topped with sour cream, cheese, and green onions with toasted pandesal on the side.

 



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