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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


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