I've never been to Mexico and I'm sure they don't make chilli like this but here's my version. It's a good post-training meal, works with baked, sweet potato as an alternative to rice and freezes well for mid week dinners with steamed green veg like broccoli or shredded greens.
On the side:
carrot, spinach and alfafa sprout salad
1 handful each (per person you're feeding), of spinach leaves and alfafa sprouts, 1 carrot, made into ribbons with a peeler, olive oil, oregano salt (sea salt and dried, crushed oregano) and lemon juice.
avocado and cherry tomato salsa
1/2 avo per person, 4 cherry tomatoes, drizzle of balsalmic vinegar, black pepper and lemon juice.
brown rice simply boiled, drained and steamed
|avocado and cherry tomato salsa|
|carrot, spinach and alfafa sprout salad|
|chick pea, kidney bean and beef chilli|
I like my chilli pretty hot so use 2-3 fresh green chillis and 2tsp crushed dried red chilli (for 3 servings). I make a spice paste of fresh grated ginger, roasted and crushed cumin and coriander and paprika as a base for this dish.
chick pea, kidney bean and beef chilli
fry a large white, chopped onion in coconut oil, add garlic, chilli and spice paste and cook till aromatic. Add minced beef (I use around 50g of grass fed, organic beef per person) and brown. Empty in a tin of chopped tomatoes, or use up ripe tomatoes from your fridge and bring to the boil. Simmer on a low heat for as long as you've got, adding water to keep moist. Half an hour before serving, add cooked chick peas and kidney beans (1/2 cup per person), then ten minutes before serving add chopped fresh herbs. I use coriander and parsley to balance the garlic and chilli.
Feliz cinco de mayo!