Mexican Chili
Created by KittenCal on January 20, 2012
- Servings: 8
- Prep Time: 25m
- Cook Time: 1h
- Recipe #4206
Ingredients
- 2 pounds ground beef
- 1 large, chopped
- 8 garlic cloves, minced (the more garlic, the better!)
- 1 envelope taco seasoning mix (mild or spicy)
- 1 teaspoon crushed chili flakes, optional or adjust to heat level
- 2 cups low-sodium beef broth (or can use water or 1 cup each)
- 1(14 ounce) can refried beans
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can chili beans, undrained
- 1(15 1/4 ounce) can whole kernel corn, drained
- 1 (14 1/2 ounce) can stewed tomatoes, with juice
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups salsa (mild, medium or spicy)
- 1 (2 1/4 ounce) can sliced ripe olives, drained
- Seasoned salt and fresh ground black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- Sour cream
How to Make
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Step 1: In a Dutch oven cook beef over medium heat until no longer pink; drain. Add in onion and garlic; cook for about 2-3 minutes.
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Step 2: Add in taco seasoning mix, chili flakes, beef broth, beans, corn, stewed tomatoes, with their juice, tomato sauce, salsa and olives; brring to a boil. Reduce heat to low and simmer simmer partially covered for about 1 hour seasoning with salt and pepper about halfway through and then again at the end of cooking. Sprinkle with cheddar cheese at the end of cooking.
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Step 3: Serve in bowls topped with sour cream.