CHILLIES MEXICO RECIPES
MEXICAN CHILI RECIPE | CHRISTY VEGA | FOOD NETWORK
Provided by Christy Vega
Categories main-dish
Total Time 50 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
MEXICAN-INSPIRED CHILI | BETTER HOMES & GARDENS
Flip on your slow cooker to make this Mexican chili recipe for your next tailgate or potluck. With the perfect balance of beef, beans, chili seasoning, and peppers, this Mexican chili is the perfect way to add more spice to your day.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 8 hours 25 minutes
Prep Time 25 minutes
Cook Time 8 hours 0 minutes
Number Of Ingredients 14
Steps:
- In a large skillet cook ground beef until brown. Drain off fat.
- Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
Nutrition Facts : Calories 340 calories, CarbohydrateContent 34 g, CholesterolContent 56 mg, FatContent 13 g, ProteinContent 25 g, SaturatedFatContent 7 g, SodiumContent 695 mg
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- Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.
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