Mexene Chili Recipe Recipe 375

Steps:

• Brown together the ground beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes. Makes 4 servings. Can't find MEXENE around here so I use half McCormick Chili Powder & half McCormick Hot Mexican-Style Chili Powder. Also I add 1 can diced tomatoes & 1can kidney beans

Steps:

• Steps: Brown together the ground beef, onion, and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes. Makes 4 servings(about 2/3 cup each).

Steps:

• 1. 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.
• 2. 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.
• 3. 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.