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    Chili Tex-Mex Style

    Source of Recipe


    2 Tbsp vegetable oil
    2 large onions, peeled and chopped
    3 cloves garlic, finely chopped
    1 large green-pepper, chopped
    2 lbs lean ground beef
    3 1-lb cans tomatoes, plus liquid from the cans
    2 6-oz cans tomato paste
    3 1-lb cans red kidney beans, drained
    2 cups water
    1 1/2 tsp salt
    3-4 tbsp chili powder
    tabasco or other hot sauce
    salt and pepper to taste
    grated cheddar or monterey jack cheese
    sour cream

    Heat the oil in a large pot. Add the onions, garlic, and green-pepper,
    and cook over medium heat, stirring frequently and taking care that
    the garlic does not brown.

    Crumble the ground beef into the pot and continue to cook, stirring
    frequently, until the meat is well browned.

    Add the tomatoes, the tomato paste, the beans, the water, the salt,
    and 2 tbsp of the chili powder. Bring the mixture to a boil, then
    reduce the heat to a low simmer. Cook uncovered, for at least one
    (1) hour (the longer the better), stirring occasionally to make
    sure the bottom is not burning.

    Season with additional chili powder if desired, tabasco, and salt
    and pepper.

    Garnish with grated cheese and a dab of sour cream on each serving.

    Serves 10. Freezes great.




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