Hot Mexican Chili Recipe
Ingredients
| Lean ground beef | 2 Pound | |
| Onion | 1 Medium, chopped | |
| Garlic buds | 6 | |
| Canned tomato sauce | 16 Ounce | |
| Cumin powder | 3 Teaspoon | |
| Chili powder | 4 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dried mexican peppers | 3 | |
| Accent | 1 Dash | |
| Boiling water | 2 Cup (32 tbs) |
Directions
Brown meat and onion in large skillet; cook for 20 minutes.
Add garlic; cook 10 minutes.
Add tomato sauce, cumin powder, chili powder, salt and peppers.
Add a dash of Accent.
In 6 to 8-quart Dutch oven add water; bring to a boil.
Add all other ingredients; cook, covered, for 1 hour or 1 hour and 30 minutes.
If you prefer it not so hot, add only one Mexican pepper.
Add garlic; cook 10 minutes.
Add tomato sauce, cumin powder, chili powder, salt and peppers.
Add a dash of Accent.
In 6 to 8-quart Dutch oven add water; bring to a boil.
Add all other ingredients; cook, covered, for 1 hour or 1 hour and 30 minutes.
If you prefer it not so hot, add only one Mexican pepper.
Chef
