Mexican Chili Recipe
Most Mexican Chili recipes are served over spaghetti noodles or
another similar noodle. My family particularly likes to use
egg noodles as the base for our chili. A red table wine is a
good pairing with Mexican chili so make enough for a crowd and have
an impromptu party!
Mexican Chili Ingredients
• 3 lb. ground round
• 3 Tablespoons lard (or other cooking fat)
• 1 medium yellow or white onion, chopped
• 3 cloves garlic, minced
• 8 small dried red peppers, crushed
• 1 Tbls. chili powder
• 1 teaspoon dry, powdered cumin
• 1/2 oz. unsweetened cooking chocolate, grated
• 2 6oz cans tomato paste
• 3 cups water or broth (chicken or beef)
Mexican Chili Recipe Directions
In a large skillet, melt lard over medium heat. Once
heated, place ground round and onions into skillet and cook until
meat is brown and onions are soft.
Add water (or broth) and tomato paste to the meat. Stir in
garlic, crushed red peppers, chili powder, powdered cumin and grated
chocolate. Heat until boiling. Reduce heat to low, and
simmer for 3 or more hours. Additional water or broth should
be added as needed while cooking.
Skim oil off the top of the chili while cooking. A wooden
spoon is great to use for this.
Serve Mexican Chili over spaghetti noodles with shredded cheese.
Note: Some people like to add an additional teaspoon of
cumin. If you would like to add the additional spice, you may
add it with the other spices.
The crushed red peppers may be too hot for some people so you
might want to add half of the pepper and cook for a while.
Taste the chili and add more of the crushed pepper if needed.
By Danna Vach