Chili Con Carne And Beans

Preparation:

Preparation: Leave the beans to macerate in a bowl with cold water for 12 hours. After this time, drain them, put them in a saucepan, cover them with cold water, bring them to the boil and cook them for 10 minutes. Drain them again, immediately put them in boiling water and continue cooking for about an hour and 20 minutes, adding salt when cooked. Meanwhile, coarsely grind the meat; peel and wash the onion, chop it finely; cut the pepper in half, remove the seeds and internal filaments, wash and chop. Blanch the tomatoes in boiling water for one minute, remove the skin, seeds and vegetable water, chop them; also chop the garlic clove. Put the oil in a pan with the onion and the pepper and let them dry without letting them brown. Add the meat and brown it over high heat, stirring with a wooden spoon; add a decilitre of boiling water, the tomatoes, the chilli powder dissolved in a spoonful of cold water, the garlic and a pinch of salt. Cook over low heat with the pan covered for an hour; remove the lid and continue cooking for half an hour, adding a little hot water if the preparation gets too dry. Mix in the drained beans, let them warm up and serve.