Historical recipe to share the spirit and the wealth of the Basque Country
How to eat it :
Our typical Basque dish is ready-to-eat. Serve the chili on a plate and reheat it in the microwave or pour it in a saucepan and leave it for 5minutes. We revisited the famous chili con carne with veal axoa, red kidney beans, and piment d’Espelette.
Typical recipe :
Usually shared with family and friends, you can accompany with rice.
Veal meat (41%), red beans (31,9%), green peppers, onions, white wine (sulfites), water, olive oil, piquillo peppers, piment d'Espelette AOP powder (1%), garlic, piment d'Espelette puree, veal gravy (wheat), salt. Veal origin France