I made this chili for my husband’s company’s chili contest, and won Second Prize. The prize is a pair of kitchen mittens as shown in the picture. My first time taking part in cooking contest, and also my second attempt in making American Chili. I felt very honored! Thanks for your vote!
INGREDIENTS2 lbs ground beef (95% lean) 2 tbsp minced garlic 2 medium onion, chopped finely 3 jalapeno or serrano chili, minced (optional) 2 tsp salt 1 tsp ground cumin 4 tbsp ground hot Mexican Chili powder (reduce portion for less heat) 2 tbsp ground oregano 1 tsp cayenne powder 1 can of petite tomato or plum tomato 1 can of pinto beans, drained 1 can of kidney beans, drained 1/2 of water 1/4 cup of Mesa (Mexican corn flour) mix with 1/2 cup of water (adjust to own consistency)
METHOD(1) Heat 1 tbsp olive oil in pan. Add minced onion, jalapeno and garlic. Stir fry till onions softened. (2) Add ground beef and stir fry till cooked. (3) Add all spices, salt and tomatoes, and simmer for 30 minutes. (4) Add kidney and pinto beans. Stir fry to combine. Add mesa mixture and water, and stir till mixture has thickened. (5) Transfer to slow cooker, and simmer for 3 to 5 hours. (6) Taste and adjust to own preference. (7) Serve hot with sharp cheddar cheese and/or sour cream (optional). (8) You can spoon chili over hot dog, and it makes one delicious Chili dog!