A secret to good chile is "cooking" the chile powder. If you have red wine on hand, that is good in this also. This is a very "northern" and tomatoey chile.
Ingredients:
2 pounds ground beef
1 large or 2 small onions, chopped
2 cloves garlic, crushed and chopped
1 package of chile seasoning mix, (enough for 2 pounds of meat)
1 tablespoon Mexican oregano, crushed in your palm
2 teaspoons freshly ground cumin (or use powdered)
3 tablespoons chile powder
4 - 15 ounce cans ranch style beans (or two large cans)
2 large cans or 4 small 15 oz cans whole tomatoes (use same amount of beans and tomatoes; do not substitute canned chopped tomatoes, or any other kind)
3/4 to 1 cup water
Directions:
Put tomatoes in a bowl and cut up or break up with your hands. Cook and crumble beef in a large pot with onions and salt and pepper; drain. Add garlic and chile mix and other seasonings. Cook on medium heat, stirring constantly so it does not burn, about 3-4 minutes. You are cooking the chile into the meat. Add the beans, tomatoes and water (I usually use the full cup, you may like it thicker), simmer for 1-2 hours, partially covered. If you like it hotter, add some cayenne, or offer hot sauce.
No comments:
Post a Comment