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Recipe of Mexican Chili

Recipe of Mexican Chili

by Elaine wang in Recipes

Recipe of Mexican Chili

Ingredients:

  • 1 pound ground beef
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced
  • 1 can kidney beans, rinsed and drained
  • 1 can diced tomatoes
  • 2 tbsps tomato paste
  • 2 tbsps chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper to taste
  • optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

  • Heat your Sensarte nonstick deep frying pan skillet over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a wooden spoon.
  • Remove any excess fat from the skillet, leaving a small amount for flavor.
  • Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant.
  • Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to release the flavors.
  • Add the tomato paste and stir to coat the meat and vegetables evenly.
  • Pour in the diced tomatoes and kidney beans. Stir well to combine all the ingredients.
  • Reduce the heat to low and let the chili simmer for 30 minutes, allowing the flavors to meld together.
  • While the chili is simmering, prepare your favorite Sensarte nonstick crepe pan to warm up tortillas for serving.
  • Serve the Mexico Chili hot in bowls, garnished with shredded cheese, a dollop of sour cream, and chopped cilantro. Accompany it with warm tortillas from your Sensarte nonstick crepe pan. Enjoy!
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