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Mexicali Chili

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Ingredients
  Onion 1 Cup (16 tbs), chopped
  Green pepper 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Ground beef chuck 2 Pound
  Canned tomatoes 2 Pound, undrained (2 cans, 1-lb size each)
  Canned tomato paste 6 Ounce (1 can)
  Chili powder 2 Tablespoon
  Sugar 1 Tablespoon
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Bay leaves 2
  Ground cumin 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Ground red pepper 1 Pinch
  Canned kidney beans 2 Pound, drained (2 cans, 1-lb size each)
  Cheddar cheese 1⁄2 Cup (8 tbs), grated
Directions

MAKING
1) In a large skillet heat oil. Add onion, green pepper and garlic. Saute and stir for 5 minutes.
Drain.
2) In a 5-quart Dutch oven heat fat and brown beef in it.
3) Drain out beef and add drained vegetable mixture to the fat.
4) Add all remaining ingredients except beans and cheese and simmer for 1/2 hour.
5) Cool, cover and refrigerate.

SERVING
6) Reheat meat mixture for 20 minutes slowly.
7) Mix beans and heat gently.
8) Sprinkle Cheddar cheese on top.
9) Run under broiler just to melt cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8

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4.20588
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 482 Calories from Fat 231

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 12.1 g60.6%

Trans Fat 0 g

Cholesterol 79.5 mg26.5%

Sodium 1466.1 mg61.1%

Total Carbohydrates 40 g13.3%

Dietary Fiber 10.5 g42%

Sugars 12.1 g

Protein 32 g64.1%

Vitamin A 50.5% Vitamin C 61.7%

Calcium 21.7% Iron 29.1%

*Based on a 2000 Calorie diet

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Mexicali Chili Recipe