Tuesday, November 27, 2007


I will not claim that this chili is authentic. There are chili fanatics out there who feel that chili should not have beans, or tomato paste, or should only used chopped and not ground beef. What I will attest to is that this chili is gooooood...at least we here in our humble home think so :-)


500 g lean ground beef
1 can red beans, rinsed and drained
1 small can tomato paste
1 cup beef broth
2 tbsp. texmex seasoning (I used clubhouse, but you could sub this with a mixture of cumin, paprika and chili powder)
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp. chopped garlic
1 tsp. sugar
salt to taste (I used a full sodium beef broth so I didn't use much)
1 ancho chili in adobo sauce, sliced
2 tbsp. salsa lizano

1. Saute onion and pepper until soft.
2. Add garlic and sute a few minutes until fragrant.
3. Add beef and cook until no longer pink.
4. Add tomato paste, texmex seasoning, sugar, and ancho chili.
5. Pour in beef broth and beans.
6. Simmer for 20-30 minutes.
7. Season with lizano sauce and salt to taste.
8. Simmer 5 more minutes unti flavors come together.

I like this topped with a bit of cheese and some sour cream on the side. I also had a bag of corn chips lying around that I had bought from a latino grocery. It was a perfect supper for a cold winter night.

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