HogWild Quick and Fabulous Chili
This is a chili recipe that I created many years ago. In fact the seasonings that I used in this chili were part of how I actually created the Mexican Spice Blend in the first place. So, it was very easy to adapt this recipe for our new spice blend. It only takes about 10 minutes to prepare, and 30 minutes to simmer. Of course you could simmer longer, the longer the better
Also, you can also make this a vegetarian chili simply by omitting the meat. I have made it this way and it is still very very good!
- 1 pound ground beef (or ground pork, or half and half as desired)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon HogWild Spices Mexican Spice Blend
- Two 16 oz. cans diced tomatoes (WITH juice)
- Two 16 oz. cans dark kidney beans (WITH juice)
- 2 tablespoons HogWild Spices Mexican Spice Blend
- 1 tablespoon Apple cider vinegar
In a Dutch oven, brown ground beef with onion, garlic and 1 tablespoon HogWild Spices Mexican Spice Blend until hamburger is no longer pink. Drain off all fat.
Add balance of ingredients, and stir to mix thoroughly. Reduce heat to low, cover, and simmer for a minimum of 30 minutes. Taste, and adjust seasoning if necessary. Serve as is, or cook longer. If desired, thicken chili as follows: prepare a cornstarch thickener with 2 tablespoon cornstarch mixed with1 tablespoon water. Bring chili to a full boil, slowly stir in cornstarch mixture, stirring constantly. Boil for one minute, stirring constantly then reduce heat, and continue stirring until thickened.
Serve chili topped with shredded cheese and chopped green onions, and warm buttered flour tortillas!
