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 for about 5 min. Add the chili powder, cumin, oregano, salt, cayenne, and chili paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce heat, cover and simmer until thickened, stirring occasionally, about 30 mins or so.

Garnish with desired toppings and serve.


Vegan Chilli with Sweet Potatoe



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