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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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