Chili in tortilla bowl

1. • Sauté the chopped onion in a oil until it softens.
   • Add chopped garlic.
   • Add the minced meat and fry it until light brown colour, about 10 minutes.
2. • Add salt and pepper, ground and smoked paprika, cayenne pepper, coriander and cocoa, briefly fry the spices to release the aroma.
   • Add sliced ​​chili peppers as desired.
3. • Add sliced ​​fresh tomato.
   • Pour salsa and water to cover the meat. The water will stop the frying and continue cooking the meat and sauce.
   • Cover and cook, stirring occasionally, for about 20 minutes.
4. • Add the drained beans and cook for 10 minutes. Most of the liquid should evaporate, the dish should be thick.
   • Check the taste of the dish and add salt and hot peppers to taste (advice: put less salt and hot peppers in the beginning, add after tasting and adjust to your taste).
   • When the dish is ready, add chopped parsley.
5. • Serve with basmati rice.

Preparation of tortilla bowls:

1. • Heat the store bought tortillas on medium heat in a non-stick pan, without fat.
   • Prepare two bowls of the same size.
   • Place the hot tortilla between two bowls, press and hold for a short time, as in a mold.
   • When the tortilla cools down, it will retain the shape of the bowls.
   • Fill the finished tortilla bowls with chili, rice and garnish with a salad of your choice.