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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A dish I usually have to make plenty of because the neighbors smell it cooking and invite themselves over for dinner. Top with sour cream, crackers and shredded mild cheddar if desired. The mesa, cayenne pepper and chili spices are available in many cooking kits(Meant for 2lbs beef but I use 3), just cook with directions with additional items. The water is a preference, add more or less for desired thickness. Ingredients:
3 lbs ground beef |
3 cups water |
1 garlic clove |
1 teaspoon oregano |
1 (8 ounce) can of seasoned tomatoes (roasted garlic or basic or garlic blend) |
1 teaspoon cayenne pepper (add more for extra spice) |
1/4 cup mesa flour (optional, for thickness) |
2 teaspoons chili powder (or more for more spice) |
1 teaspoon ground pepper |
1 teaspoon salt (or more if desired, not too much though) |
1 whole onion, chopped fine |
1/2 cup colby-monterey jack cheese |
1 (15 ounce) can light red kidney beans |
1 (15 ounce) can dark red kidney beans |
1/2 teaspoon creole seasoning |
1/2 teaspoon cajun seasoning |
Directions:
1. Brown beef in frying pan; Drain.
2. Combine beef and all other ingredients into large pan and cook on medium heat partially covered until hot, the longer you cook the better it tastes. Add more water for thinner chili, less for thicker chili(careful not to burn). Serve with crackers, top with sour cream & cheese if desired.
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