Spicy Mexican Chili

Name: Spicy Mexican Chili
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 4-6
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

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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Spicy Mexican Chili

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