Spicy Mexican Chili
If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.
Serves: 4-6
Prep Time: 10 min
Cook Time: 240 min
Ingredients
2 Cups
Dried red kidney beans
5 Cups
Water
1
Onion, chopped
1
Green bell pepper, chopped
2 Stalks
Celery, chopped
2 Tsp
Bottled, minced garlic
7 Ounce Can
Chopped green chilies
28 Ounce Can
Chopped tomatoes
1 Cup
Tomato sauce
1 Tbsp
Chili powder
1 Tbsp
Ground oregano
1 Tbsp
Cumin
1/4 Tsp
Crushed red pepper
1/8 Tsp
Cayenne pepper
1 Bunch
Green onions, chopped
1/2 Cup
Cilantro, chopped
2 Tsp
Lime juice
Tabasco sauce
Directions
1
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.
2
Serve over rice. Make extra for next day’s breakfast.
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