Thursday, January 8, 2009

Mexicali Chili

This combination of spices is perfect! It is not necessary to revise it in any way. I usually double the recipe and have some to freeze. Always a family favorite. The only deviations from the recipe below is that I usually combine kidney beans, black beans and white northern beans.

Mexicali Chili
1/4 cup olive oil
1 cup chopped onion
1 cup chopped bell pepper (optional)
1 clove garlic, crushed
2 pounds ground turkey ground deer meat or ground chuck
1 (24 oz ) can diced tomatoes
1 can Rotel (if you like the spice) or another can of plain diced tomatoes
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained

Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.

This is the Colley revised version of  the Mexicali recipe found in "Down Home In High Style" cookbook.

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