Search for anything:

Tex-Mex Chili

beef - ground

1 pound lean ground beef
2 large onions; coarsely chopped
2 large cloves garlic; minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon crushed red chili peppers
1 can (28 oz) tomatoes
4 cups cooked red kidney beans; drained
1 teaspoon salt
2 cup kernel corn; canned frozen or fresh

Tex-Mex is hot and spicy Mexican food adapted to a North American palate. Add cooked brown beans or any other type of beans. In large heavy saucepan or nonstick skillet, cook beef for about 5 minutes or until brown. Pour off any fat. Add onions, garlic, chili, cumin, oregano and red pepper; cook, stirring, over low heat until onions are tender (about 5 minutes). Stir in tomatoes, kidney beans and salt; bring to boil, reduce heat and simmer for 20 minutes, or until desired consistency is reached. Add corn, and cook until corn is heated through.

Contributor: Smart Cooking - Anne Lindsay

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU