My Spicy Mexican Chili Recipes
MY SPICY MEXICAN CHILI
I had to make a batch of chili and didn't have everything for my other chili so used what I had in the cupboard, wasn't sure how it would turn out. It ended up being to die for. Better than my reg. chili. This was very spicy after only cooking it for a couple hours. I made honey corn bread to go with it.
Provided by wendy cook @wendycook21
Categories Chili
Number Of Ingredients 11
Steps:
- in a skillet or frying pan brown ground beef, add onions, 1 TBSP of minced garlic and 1/2 tsp. red pepper flakes. cook till meat is done then drain.
- Dump into crockpot, add remaining ingredients including other TBSP of garlic and 1/2 tsp. of pepper flakes and stir.
- cook on low till your ready to eat. I let mine cook for 2 hours before I had my first bowl.
- I added Mexican shredded cheese 4 blend to top it off in my bowl
SPICY MEXICAN CHILI
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Provided by FeedMePlz
Categories Vegan
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place beans and water in a large pot. Bring to a boil, cover, reduce heat and simmer for an hour. Add remaining ingredients except for green onions, cilantro and lime juice and cook an additional 2 hours. Then add green onions and cilantro and cook an additional hour. Stir in lime juice. Check seasoning and stir in some Tabasco sauce, if desired.
- Serve over rice. Make extra for next day's breakfast.
Nutrition Facts : Calories 287.5, Fat 1.7, SaturatedFat 0.3, Sodium 264.4, Carbohydrate 55.4, Fiber 14, Sugar 10.5, Protein 17.4
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