Tuesday, April 7, 2015

Calico Chili, the Mexican way!

2 lbs Ground Beef
1 medium Red Onion, diced
2 cloves Garlic, minced 
1/2 Bell Pepper, diced
16 oz canned Diced Tomatoes
2 TBLSP Salsa (mild to moderate)
16 oz Black Beans
32 oz Pinto Beans
16 oz Red Beans or White (Northern or Cannelloni) Beans
2 teasp dried or small clump fresh Cilantro
1 TBLSP Chili Powder
1.5 teasp Cumin
2 teasp Garlic Powder
1 teasp Spanish Paprika
1 teasp Sugar
Salt and Pepper to taste
Brown meat with Onion, Garlic and Bell Pepper.
Add Tomatoes, Beans, Salsa, Herbs, Sugar, Salt and Pepper 
Simmer 45 minutes to 1 hour.
Top with shredded Cheddar or Queso Cheese.
Serving Options:
1. Fry 3-4 Corn Tortillas per person in 1/4 cup+ hot oil
Serve with Chili
2. Use as topping on Baked Potatoes (this is a North American idea)
3. Use for Chili Dogs or Chili Burgers (this is also a North American idea)

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