EASY MEXICAN CHILI RECIPE

Ingredients
1 pound lean ground beef
3 14-1/2-ounce cans Mexican-style stewed tomatoes, undrained,
OR 2 cans tomato sauce
2 15-ounce cans dark red kidney beans, rinsed and drained
1 large onion, finely chopped
1 cup water
1 6-ounce can tomato paste
1 4-ounce can diced green chile peppers
2 cloves garlic, minced
4 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded cheddar cheese

Directions

1.
In a large skillet cook ground beef and a finely, chopped onion until brown and the onion soft
and tender. Drain off fat .

2.
In a 6-quart slow cooker combine undrained tomatoes, drained
beans, onion, water, tomato paste, undrained chile peppers, garlic, chili powder, and
cumin. Stir in cooked ground beef.

3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Serve with shredded cheddar cheese, if desired.

 

 

 

 



 
 
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