Mexican Style Chili Recipe
Mexican Style Chili Recipes
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
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.
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