Cassava Chili (Chili de Yuca)
Servings: 6

3 1/2 pounds yuca (cassava), peeled and cubed salted water (for boiling the cassava in)
2 tablespoons annatto oil combined with 1 tablespoon corn oil
1/4 cup basic recaito
1 (16-ounce) can whole tomatoes, drained, seeded, and chopped
1 1/4 cups tomato puree
1 cup tomato sauce
2 1/2 cups white navy beans, cooked
1 1/2 teaspoons chili powder
2 teaspoons salt
pinch ground nutmeg

Boil the yuca in the salted water for 25 minutes. Drain and set aside. Heat the oil in a large skillet and add the recaito, tomatoes, tomato puree, and tomato sauce. Cook the mixture for 5 minutes over medium-low heat. Add the beans, yuca, and seasonings. Cook for 10 more minutes.