Mexican Style Chili Recipe



Mexican Style Chili Recipes

Ingredients :

14-oz package dry kidney beans

1/4 lb salt pork, diced

3 cloves garlic, minced

2 large onions, chopped

1 lb lean beef, diced

1 lb lean pork, diced (shoulder is good)

14-oz can tomato sauce

3 tbsp chili powder

2 tsp salt

1/4 tsp pepper

1/2 tsp dried leaf oregano

pinch cumin

tomato juice

Method :

Wash and look over beans. Soak in 6 cups (1.5 liter) cold water overnight (or follow package directions). Drain. Cook salt pork until very crisp in a large skillet or Dutch oven. Add garlic and onions and cook and stir until limp. Add beef and pork bits and cook gently until lightly tomato juice. Cover tightly and simmer 90 minutes or until meat and beans are tender. Add tomato juice a bit at a time if the pan appears to be going dry (chili should be moist but not wet when cooking is finished). Taste and adjust seasoning if necessary.

Note: We like to make our chili in a large buffet-size electric skillet. When we use it, we find we have to add quite a bit of liquid during cooking - up to a full 19-oz (540 ml) can tomato juice.

Serves 6-8


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