• 2 tbsp vegetable oil
  • .5 kg ground beef
  • 4 cloves garlic, chopped
  • 1 large white onion, diced
  • 1 large green pepper, cored and diced
  • 2 aji amarillo or jalapeño chili peppers, cored and diced
  • 1 large tomato, cored and chopped
  • 1 jar (250 g) Facundo pasta de tomate (tomato paste)
  • 1 can (425 g) Facundo frejol rosado (pink beans)
  • 1 can (340 g) Snob maíz dulce (sweet corn)
  • 1 cup water
  • 3 tbsp red chili powder
  • 1 tbsp chipotle or ancho chili powder
  • 2 tsp whole cumin seeds
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 4 tbsp Olé salsa BBQ sabor a cerveza
  • Salt and pepper to taste


1. Cut one clove of garlic in half and rub it against the inside bottom of your cazuela, until shiny and fragrant. This seasons your cazuela for cooking.

2. Add vegetable oil and place your cazuela on direct heat, either a medium gas flame or electric element.

3. Break up and brown ground beef.

4. Stir in remaining ingredients and bring to a bubble. Cover.

5. Heat oven to 150 C (300 F).

6. Place covered cazuela in oven and slow cook for 2 hours.

7. Sprinkle with chopped cilantro and serve with chifle (fried, salted plantain).


If you’re Canadian, bring plenty of PC chili seasoning mix with you to Ecuador. It makes a very savoury and convenient substitute for my homemade chili seasoning.

Snob brand offers two sizes of canned corn: 340 g and 425 g. Buy the 340 g can. For some reason, it tastes fresher.

A cazuela continues to cook long after it has been removed from indirect heat. I have found that food remains very hot in a covered cazuela for at least one hour after taking it out of the oven.

Instead of ground beef, try cubed beef tenderloin or chicken. If you’re vegetarian, this recipe is fantastic with chopped cauliflower florets. You’ll never miss the meat!

Cazuelas wash clean with minimal fuss. Only ever use hot water and a cloth, never dishwashing liquid. Unglazed cazuelas are extremely porous. If you wash with soap, your next cazuela meal will taste like soap.