FISHER'S QUICK TEX-MEX CHILI |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my own recipe - can't get better for a tasty chili. I always drain and wash my beans, it cuts back on gas. . . . which is a preference! Cut back on spices if concerned, we live in the South where spicey is popular. We use chili in Frito-pie, on top of burgers or hotdogs, and with crackers or cornbread eating from a bowl. Turkey tastes better to us, or use beef or pork as substitutes. Hope you enjoy!! Ingredients:
2 tablespoons olive oil |
1 lb ground turkey (or beef, or pork) |
3/4 cup onion, chopped |
1/2 cup green pepper, chopped |
1 tablespoon garlic, minced |
1 tablespoon chili powder |
1 teaspoon cumin |
1 (14 1/2 ounce) can diced tomatoes, southwestern flavored |
1 (4 ounce) can tomato sauce, mexican flavored or, southwest flavored |
1/3 cup beef broth |
2 (14 1/2 ounce) cans red kidney beans, drained & washed (or chili beans, or pinto beans) |
1 teaspoon salt |
black pepper (optional) |
1 tablespoon fresh cilantro, chopped (optional) |
1 1/2 cups shredded cheddar cheese (optional for frito pie) |
Directions:
1. Drain and wash beans, set aside.
2. Heat olive oil in large skillet and add ground meat, onion, green pepper and garlic.
3. Brown meat on medium low until done. Do not drain unless you used a fatty meat.
4. Add chili powder and cumin, distributing spices throughout meat mixture.
5. Add tomatos, tomato sauce, broth, salt, & optional pepper. Stir well.
6. Gently fold in beans and optional cilantro.
7. Cover and allow to simmer for 15 minutes. Turn off heat.
8. For Frito-Pie: sprinkle cheese over top of chili, cover with lid and allow to rest 5 minutes.
9. Chili is ready for bowl, hotdog/burger, or frito-pie.
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