Homemade Mexican Beef Chili Recipe Video
Home style Chili is easy to make using fresh ingredients such as ground beef or pork, bell pepper, onion, celery, garlic, diced tomatoes and seasonings. Add ample amount of Chili powder to the meat while it’s cooking to infuse the flavors and create a rich chili taste. Enjoy some of homemade chili by itself or ladle on top of a hot baked potato with cheddar cheese and sliced green onions.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 1/2 pounds Ground Round Beef (or split between ground beef & ground pork)
Cajun Trinity
1 bell pepper (diced)
1 sweet onion (diced)
2 ribs of celery (diced)
1 tablespoon minced Garlic
2 tablespoons Chili Powder (some people also use ground Cumin)
1/2 to 1 teaspoon Tony’s Creole seasoning
2 cans diced Rotel tomatoes
1 can Pinto Beans or Chili Beans
Dash of Tabasco sauce
2 cups shredded Cheddar cheese
Chopped Green Onions (for garnish)
Also need a large 6 qt pot and a flat wooden utensil. Optional - Blender or food processor.
Directions
n a large 6 qt pot, turn on the stove heat to medium-to-high #6.
Pour in 2 tablespoons olive oil. Saute the bell pepper, celery and onion until soft. Add minced garlic.
Push the vegetables to the sides and add the ground meat.
Begin to break the meat apart with the wooden utensil.
Add the 2 tablespoons Chili powder and 1/2 teaspoon of Tony’s Creole Seasoning. Continue to brown the meat by stirring and chopping into small clumps.
While the meat is cooking, open Rotel tomatoes.
Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling). This will create a rich and thick sauce for the chili.
Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.
Add the pinto beans and stir well.
Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.
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Pour in 2 tablespoons olive oil. Saute the bell pepper, celery and onion until soft. Add minced garlic.
Push the vegetables to the sides and add the ground meat.
Begin to break the meat apart with the wooden utensil.
Add the 2 tablespoons Chili powder and 1/2 teaspoon of Tony’s Creole Seasoning. Continue to brown the meat by stirring and chopping into small clumps.
While the meat is cooking, open Rotel tomatoes.
Pour one can in a blender or food processor and puree (remember to put the lid on or you will have a red ceiling). This will create a rich and thick sauce for the chili.
Once the meat is well cooked, add the tomato puree and the second can of Rotel tomatoes.
Add the pinto beans and stir well.
Allow to simmer uncovered on medium-to-low heat #3 for 30-45 minutes stirring occasionally to prevent scorching or burning.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Editors Review
Want to learn how to cook the perfect Mexican chili at home? Then this video is just the thing for you. Watch now to know of a recipe that will yield a treat so yummy that your guests are not going to believe that it is home cooked. A word of warning though, the chili is bound to disappear real fast. You might want to cook a large batch!Questions, Comments and Reviews
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