Thursday, January 29, 2015

Mexican Chili



Mexican Chili

Courtesy of "Janet's Appalachian Kitchen"

1 lb. ground beef
1 med. onion, chopped
1 jalapeno, seeded and diced
1 pkg. taco seasoning
1 tsp. chili powder
14.5 oz. can petite diced tomatoes, undrained
4 oz. chopped green chilies
6 oz. tomato paste
1 1/4 C. beef broth
15 oz. can chili beans
15.5 oz. can dark red kidney beans
1 C. whole kernel corn
1/4 tsp. salt
1/2 tsp. black pepper
shredded queso cheese or cheese of your choice for serving

In a dutch oven, brown the ground beef and drain off the grease.  Add in the onion and jalapeno and cook for 5 minutes.  Add the taco seasoning and chili powder, stir to combine.  Add the diced tomatoes, green chilies, tomato paste and beef broth.  Stir well.  Add the remaining ingredients, stir and cover.  Cook over med. low heat for 1 hour, stirring occasionally.  Serve with a little cheese on top.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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