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Tex Mexican
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Kat's Tex Mex Beef Tomato Chili

4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water

Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve

Serve with; Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla BR26 and Mexican Sauces M72

Love one human being purely and warmly, and you will love all. The heart in this heaven, like the sun in its course, sees nothing from the dew drop to the ocean, but a mirror which it brightens, and warms and fills.

- Johann Richter

Recipe Categories Tex Mexican Back To Chili

Kat's Tex Mex Beef Tomato Chili

4 pounds coarsely-ground beef 1 large onion, chopped 2 cloves garlic, finely chopped 1 teaspoon Mexican oregano 1 teaspoon ground cumin seeds 6 teaspoons red chili powder 2 (16 ounce) cans tomatoes Salt, to taste 2 cups hot water

Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve

Recipe Categories
Tex Mexican
Back To Chili

4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water