Mexican Chili
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Mexican Chili
Ingredients
- Vegetable Oil - 5 tablespoons
- Lean Beef - 28.2 oz
- Tomato Puree - 17.6 oz
- Canned Baby Beets - 1 can
- Canned Corn - ½ can
- Celery stalk - 1 piece
- Salad Potatoes - 2 pieces
- Habanero Pepper - 1 piece
- Orange Bell Peppers - 1 piece
- Garlic - 2 cloves
- Onion - 1 head
- Ground Cumin - ½ teaspoon
- Ground coriander - ½ teaspoon
- Red Long Chili Peppers - 1 teaspoon
- Salt - to taste
Step by Step guide
Step 1
Prepare the vegetables: finely chop the jalapeño pepper (remove seeds), onion, and garlic; slice the celery, carrot (into rounds), and bell pepper; dice the potatoes.
Step 2
In a deep pot or skillet, heat the vegetable oil. Add all the spices to the hot oil and sauté for a few seconds.
Step 3
Add the onion and garlic to the spices and sauté until golden brown.
Step 4
Add the ground beef to the pot; cook, stirring and breaking it apart with a spatula into small pieces.
Step 5
When the beef with the onion and spices smells delicious and looks cooked, add all the vegetables except the potatoes. Sauté everything together for a bit.
Step 6
Open the can of beans and pour its contents into the beef mixture (including the liquid). Add the corn and potatoes. Season with salt and stir.
Step 7
Pour the tomato puree over the contents of the pot, stir again, and cover with a lid. Simmer on low heat for about an hour. Stir occasionally and taste for salt and spiciness, adding more ground red pepper if necessary.
Step 8
The result should be a fragrant thick soup that combines elements of both a first and second course. Serve in a deep plate or bowl, topped with a few spoonfuls of sour cream and grated cheese. However, this step is optional.
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