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Homemade Mexican Beef Chili

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Home style Chili is easy to make using fresh ingredients such as ground beef or pork, bell pepper, onion, celery, garlic, diced tomatoes and seasonings. Add ample amount of Chili powder to the meat while it’s cooking to infuse the flavors and create a rich chili taste. Enjoy some of homemade chili by itself or ladle on top of a hot baked potato with cheddar cheese and sliced green onions.
Ingredients
  Ground round beef 1 1⁄2 Pound
  Olive oil 2 Tablespoon
  Cajun trinity 1 Tablespoon
  Bell pepper 1
  Sweet onion 1
  Celery ribs 2
  Minced garlic 1 Tablespoon
  Chili powder 2 Tablespoon
  Creole seasoning 1 Teaspoon
  Diced rotel tomatoes 2 Can (20 oz)
  Pinto beans 1 Can (10 oz)
  Tabasco sauce 1 Dash
  Shredded cheddar cheese 2 Cup (32 tbs)
  Chopped green onions 1 Tablespoon
Directions

n a large 6 qt pot, turn on the stove heat to medium-to-high #6.

Pour in 2 tablespoons olive oil. Saute the bell pepper, celery and onion until soft. Add minced garlic.

Push the vegetables to the sides and add the ground meat.

Begin to break the meat apart with the wooden utensil.

Add the 2 tablespoons Chili powder and 1/2 teaspoon of Tony’s Creole Seasoning. Continue to brown the meat by stirring and chopping into small clumps.

While the meat is cooking, open Rotel tomatoes.

Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling). This will create a rich and thick sauce for the chili.

Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.

Add the pinto beans and stir well.

Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Everyday
Restriction: 
High Fiber, High Protein
Servings: 
6
Want to learn how to cook the perfect Mexican chili at home? Then this video is just the thing for you. Watch now to know of a recipe that will yield a treat so yummy that your guests are not going to believe that it is home cooked. A word of warning though, the chili is bound to disappear real fast. You might want to cook a large batch!

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