Homemade Mexican Beef Chili
|Ground round beef||1 1⁄2 Pound|
|Olive oil||2 Tablespoon|
|Cajun trinity||1 Tablespoon|
|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|
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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