Jul 12

Cinco de Mayo Chili

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Cinco de Mayo Chili

(Hot and Spicy)

Ingredients

2 - 14.5 oz cans Petite Diced Tomatoes with Green Chilies

1 – 15.5 oz jar Medium Salsa

1 – 19.75 oz can black beans, drained and rinsed

2 lbs ground beef

1 onion, diced

2 cloves garlic, minced

1 Tbsp oil

2 tsp salt

1 tsp black pepper

1 tsp red pepper flakes

1 tsp oregano

1 tsp cumin

1 tsp chili powder

1 tsp paprika

Instructions

On stovetop, in 2 tsp oil, brown ground beef. Remove from pan, drain and set aside. In the same pan, add 1 tsp oil and brown diced onions. Add minced garlic and cook another minute – just until fragrant. Transfer to a dutch oven, adding canned tomatoes, salsa, drained and rinsed black beans and all the spices. Add browned ground beef. Cook on stove top for at least an hour on low heat or in a crockpot on low for 4-6 hours. Serve with tortilla strips and shredded cheese if desired. Makes 4-8 servings depending on bowl size.

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  • Here is a recipe that Carol Waterman took from The Meatles Gourmet, Favorite Recipes from Around the World by Bobbie Hinman, Lentil Vegetable Soup. Bobbie writes: In Mexico, thick soups---such as this one---are often served with crisp tortillas as the mainstay of the midday meal. This one is loaded with cabbage and lots of other vegetables and is really a meal-in-one, For a spicy addition, a few chopped jalapeno peppers will definitely do the trick. 2 teaspoons vegetable oil 1 cup chopped onion 1 cup chopped celery 1 cup carrots, cut crosswise into ½ inch slices 4 cloves garlic, crushed 4 cups shredded cabbage 1½ pounds potatoes, peeled & cut into small cubes (3 medium potatoes) 6½ cups water 1 15-ounce can salt-free tomato sauce (or regular) 1 cup lentils, uncooked ½ cup chopped fresh cilantro 1 bay leaf Salt & pepper to taste Heat oil in a large sop pot over medium heat. Add onion, celery, carrots and garlic. Cook, stirring frequently, 10 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except salt and pepper. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer 1 hour or until vegetables are tender. Add salt and pepper to taste. Remove and discard bay leaf before serving. Makes 10 servings 1 1/3 cups per serving I know this soup is tasty because Carol shared this me when she made it! Cyndi

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