Chili Tex-Mex Style

Date: Tue, 26 Oct 1993 01:03:00 GMT
Chili recipe from the book THE KITCHEN SURVIVAL GUIDE by Lora Brody:


2 Tbsp vegetable oil
2 large onions, peeled and chopped
3 cloves garlic, finely chopped
1 large green-pepper, chopped
2 lbs lean ground beef
3 1-lb cans tomatoes, plus liquid from the cans
2 6-oz cans tomato paste
3 1-lb cans red kidney beans, drained
2 cups water
1 1/2 tsp salt
3-4 tbsp chili powder
tabasco or other hot sauce
salt and pepper to taste
grated cheddar or monterey jack cheese
sour cream


Heat the oil in a large pot.  Add the onions, garlic, and green-pepper,
and cook over medium heat, stirring frequently and taking care that the
garlic does not brown.

Crumble the ground beef into the pot and continue to cook, stirring 
frequently, until the meat is well browned.

Add the tomatoes, the tomato paste, the beans, the water, the salt, and
2 tbsp of the chili powder.  Bring the mixture to a boil, then reduce the
heat to a low simmer.  Cook uncovered, for at least one (1) hour (the
longer the better), stirring occasionally to make sure the bottom is not

Season with additional chili powder if desired, tabasco, and salt and

Garnish with grated cheese and a dab of sour cream on each serving.

Serves 10.  Freezes great.

::I like to add beef cubes to the ground meat to add variety.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.