First, prepare about 500 g of meat broth. Then move on to the preparation of the other ingredients: cut the cloves of garlic and the red and white onions into thin slices.

Chop the chili and cut the peppers into chunks. Heat half of the oil in a saucepan, add the minced meat and let it brown over medium-high heat, mixing well.

Season with a teaspoon of salt, blend with a ladle of broth and continue to brown it for about ten minutes, then transfer the meat into a bowl and set it aside. In the same saucepan, pour the remaining oil and add the chili, garlic and onions. Also add the peppers and season with a teaspoon of salt, pepper and brown sugar. Also add the cumin and the coriander powder, blend everything together with a ladle of broth and let it cook over medium-high heat for 10 minutes.

At this point, add the previously browned ground beef.

Pour in the tomato puree and almost all the remaining broth, cover with a lid and cook over medium-low heat for 60 minutes, stirring occasionally and checking that it does not dry out too much; if it happens, add a little broth.

Once the 60 minutes have passed, add the beans with their preservation liquid, cover again with the lid and let it cook for another 40 minutes, always over medium-low heat.

Once ready, remove the saucepan from the stove and let it rest for about ten minutes. Garnish with a few leaves of coriander and serve still hot