Mexico Chili Recipe

Name: Mexico Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. coarsely ground chili meat; 2 stalks celery, cut fine; 1 large onion, chopped fine; 2 to 3 cloves garlic, chopped; 2 Tbsp. oregano; 1 1/2 Tbsp. comino seed; 1 Tbsp. chili powder; 1/2 Tbsp. crushed red chilies (Mohrw Brand Rechili Peppers); 1 qt. tomato juice; 2 c. water; salt; pepper

Servings: persons

2 lb. coarsely ground chili meat
2 stalks celery, cut fine
1 large onion, chopped fine
2 to 3 cloves garlic, chopped
2 Tbsp. oregano
1 1/2 Tbsp. comino seed
1 Tbsp. chili powder
1/2 Tbsp. crushed red chilies (Mohrw Brand Rechili Peppers)
1 qt. tomato juice
2 c. water
salt
pepper

1
Place chili meat in a large frying pan or heavy kettle.
2
Keep flame low and sear meat slowly, until juices appear.
3
Add garlic, onion, celery, comino seed and chili powder.
4
Continue to cook for about 15 minutes.
5
Turn meat slowly.
6
Put in a large kettle.
7
Add tomato juice, red chili, oregano, water and salt and pepper to taste.
8
Let come to a boil.
9
Cut heat down to a simmer and cook until meat is tender, approximately 2 to 3 hours.

117

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. coarsely ground chili meat, 2 stalks celery, cut fine, 1 large onion, chopped fine, 2 to 3 cloves garlic, chopped, and more.

Yes, Mexico Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexico Chili

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