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Keperichili
A flavorful and slightly spicy stew from the Santa Cruz region of Bolivia, featuring tender chunks of beef, bell peppers, onions, tomatoes, and a hint of chili.
🧂 مكونات
- 750 g Beef chuck(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 2 medium Bell peppers(mixed colors, chopped)
- 4 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Aji amarillo paste(or to taste)
- 2 cups Beef broth
- 1 tsp Cumin
- 1 tsp Oregano(dried)
- to taste Salt
- to taste Black pepper
- 1/4 cup Cilantro(chopped, for garnish)
👨🍳 تعليمات
- 1
Pat the beef cubes dry with paper towels and season with salt and pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
- 3
Add the chopped onions and bell peppers to the same pot. Cook until softened, about 5-7 minutes.
- 4
Add the minced garlic and aji amarillo paste. Cook for 1-2 minutes until fragrant.
- 5
Stir in the chopped tomatoes, cumin, and oregano. Cook for another 5 minutes, allowing the tomatoes to break down.
- 6
Return the browned beef to the pot. Pour in the beef broth, ensuring the meat is mostly submerged. Bring to a simmer.
- 7
Reduce the heat to low, cover the pot, and simmer for at least 1 hour to 1 hour 30 minutes, or until the beef is tender. Stir occasionally.
- 8
Season with additional salt and pepper to taste. If the sauce is too thin, you can simmer uncovered for the last 15-20 minutes to thicken.
- 9
Serve hot, garnished with fresh chopped cilantro. It is traditionally served with rice.
💡 نصائح احترافية
- ✓For a spicier dish, add more aji amarillo paste or a pinch of dried chili flakes.
- ✓Ensure the beef is tender before serving; adjust simmering time as needed.
- ✓A good quality beef broth will enhance the flavor of the stew.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add a can of drained diced tomatoes for extra tomato flavor.
- Incorporate other vegetables like peas or carrots.