May 13, 2009

Chili: An easy Tex-Mex style dish for a busy lifestyle [Anna’s cooking at home series “The Quick and Tasty”#2]

Serving chili is always a colorful feast, with warm flour tortillas, tacos, and small bowls filled with chopped tomatoes, lettuce, peppers, onions, cucumbers, grated cheese and salsa (a lazy Susan always works for this set-up and makes for an easy grab).  Make your own combinations. You can also substitute the meat for ground Tofurky or similiar.

I got this recipe from my mom who got this recipe from who knows where when she lived in Corpus Christie, Texas.

3-4 servings with a little extra to put in your freezer.

1lb ground beef
2 yellow onions
1 large green pepper
3 tbsp. chilli powder
½ tsp. hot chilli powder
Salt and pepper
1 large can tomato sauce
1 or 2 cans red kidney beans (depends on how much you like your beans)
*You can substitute Kidney for black or pinto
Fry the onion in a little oil on medium heat.  When soft, but not brown add the chopped green pepper, cook, then add the meat and brown. Add the salt, pepper and chilli powder and fry for a couple of minutes.  Add the tomato sauce.  Let simmer slowly for a couple of hours.  Overnight will acheive maximum taste! 20 min. before serving add the kidney beans.  Serve in bowls. Add a little homemade Pico de Gallo and guacamole.

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