My mom took the chili recipe off of the Mexene chili powder bottle and tweaked it a bit. We love it and hope you do too!
Total time: 1 hours 5 minutes
Prep time: 5 minutes
Cook time: 1 hours
Yield: 8 serving(s)
|2 lbs 98% lean ground beef|
|1 cup onion|
|2 minced garlic cloves|
|4 tablespoons chili powder (Mexene)|
|2 tablespoons flour|
|2 teaspoons salt|
|1 teaspoon ground cumin|
|1 teaspoon sugar|
|2 (8 ounce) cans tomato sauce|
|2 cups water|
|4 (14 1/2 ounce) cans dark red kidney beans|
|1 (14 1/2 ounce) can diced tomatoes|
- Brown the beef, onion and garlic. Drain excess fat.
- Blend two of the cans of kidney beans to make a paste.
- Combine all ingredients into a pot. Simmer for at least 30 minutes (recommend 1 hour).
- Serve with the toppings of your choice: fritos, cheese, sour cream, onion.
Calories 479.5, Fat 7.6, Saturated Fat 2.9, Cholesterol 70.3, Sodium 1111.5, Carbohydrate 60.8, Fiber 18.4, Sugar 6.7, Protein 44.2
Provided by: Global Cookbook
|1 lb Grnd beef|
|1/2 c. Onion|
|1 x Garlic clove, chopped|
|2 Tbsp. Mexene Chili Pwdr|
|1 Tbsp. Flour|
|1 tsp Salt|
|1/2 tsp Grnd cumin|
|1/2 tsp Sugar|
|1 can Tomato sauce (8 ounce.)|
|1 c. Water|
- Brown the grnd beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 min.
ServingSize 310 g, Calories 304, Fat 19.66 g, TransFat 0.0 g, Saturated Fat 7.77 g, Cholesterol 78 g, Sodium 1251 g, Carbohydrate 10.21 g, Fiber 2.1 g, Sugar 6.19 g, Protein 21.7 g
I love a good bowl of chili on a cold day. I have been making mine for quite a while. Everybody I serve it to really likes it. It is often requested for church dinners. Until now, I have never really thought how I make it. A friend at church introduced me to Mexene chili seasoning and I’m so glad. You can find it in the spice aisle. It comes in a blue & gold plastic container in 2 &4 oz. sizes [ I always buy 2 of the 4oz. size to make sure I have plenty.]I know this recipe isn’t very precise, but I hope it makes enough sense that you can make a tasty batch of chili for your family & friends
Provided by: Donald Bellinger @kitchendabbler63
Prep time: 20 minutes
Cook time: 3 hours
|2 pound(s) lean ground beef or if preferred ground turkey can be used|
|1 cup(s) sweet white onion chopped|
|1 tablespoon(s) garlic powder|
|1 4 oz. jar(s) mexene chili seasoning[ to start see directions]|
|4 cup(s) unseasoned tomato sauce|
|2 cup(s) hot water|
|2 – beef boullion cubes|
|2 tablespoon(s) cooking oil[ i prefer canola oil]|
- In a large sauce pan or Dutch oven over medium to high heat, brown the ground meat in the cooking oil with onions and garlic powder breaking it up as it browns. When meat is browned, start sprinkling in Mexene, stirring as you sprinkle. Continue sprinkling Mexene and stirring until the seasoned browned meat has a rich orange color. Stir in tomato sauce.
- DISSOLVE the 2 BEEF BOULLION CUBES IN THE HOT WATER AND STIR INTO THE MIX. Stir well and taste it. The taste SHOULD LEAVE A LITTLE BITE in the back of the mouth and throat, but not so much as to be unpleasant. Add more garlic powder and/or Mexene until you get the flavor you like. Simmer on low for 2-3 hours stirring occasionally.
- Serve in a large soup bowl over a little cooked spaghetti or macaroni and topped with shredded cheddar cheese and raw chopped sweet onion. I also crush a couple of saltine crackers in mine. Good luck and I hope you enjoy. As with all chili, this is even better reheated the next day.