Our Families New Favorite Chili!
Our Families New Favorite Chili! Mexican Chili Ingredients 1 Tbsp. Canola Oil 1 Medium Yellow Onion, Chopped 3 Cloves Garlic 2lb Ground Beef (For vegan chilli sauté 2 lb. Sweet potatoe in place of meat) 1 Tsp. Ground Cumin 1 Tsp. Dried Mexican Oregano 1 Tsp. Kosher Salt ¼ Tsp. Cayenne Pepper (to taste) 1 Tbsp. Mexican Chili Paste (homemade or store-bought) 2 15-oz Cans Diced Tomatoes (I use fire roasted) 15-oz Can Kidney Beans, rinsed drained 15-oz Can Pinto Beans, rinsed drained (I used 2 cans, you can add whatever kind you like) ½ cup Enchilada Sauce (i used a bit more) 3 Tbsp. Unsweetened Chopped Chocolate Crema Cotija Cheese, Crumbled Tortilla Strips Method Heat in a large cast iron pot over medium heat. Add the onions and cook, Stirring occasionally, until translucent, about 5 mins. Stir in the garlic and cook, Stirring occasionally, until translucent, about 12 to 3 mins. Add beef, breaking it up with a wooden spoon, and cook