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Saturday, May 25, 2013
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Mexican Spicy Beef Chili
What is not to love about this spicy combo? This meal tastes much better if prepared the day before serving. Just remember to keep the cheese on the side and to add it just before serving.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Ingredients
- 1/4 cup salad oil
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 clove garlic, chopped
- 2 lb. ground beef chuck
- 1 large can tomato puree
- 1 can (6 oz.) tomato paste
- 2 tbsp. chili powder
- 1 tbsp. sugar
- 3 tsp. salt
- 1/4 tsp. pepper
- 2 bay leaves
- 1 tsp. cumin
- 1 tsp. dried basil
- Dash cayenne
- 2 cans kidney beans, drained
- 1/2 cup grated cheddar cheese
Methods/steps
- In hot oil in large skillet saut onions, garlic and green pepper, stirring until tender (about 5 minutes). Then drain. In a 5-quart Dutch oven, brown beef. Drain fat and add drained vegetable mixture. Add all ingredients except beans and cheese. Simmer 1/2 hour or until thick. Add beans, heat gently several minutes; sprinkle with cheddar cheese. Run under broiler for seconds just to melt cheese.
