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Mexicali Chili Recipe

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This recipe for Mexicali Chili, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kerry Tanis
Added: Tuesday, July 28, 2009


2 T. oil
1 c. chopped onion
1 c. green pepper
1 clove garlic, crushed (or garlic salt)
1 T. salt
1/4 tsp.pepper
1 tsp. cumin
1 tsp. dried basil leaves
2 cans (1 lb.) diced tomatoes (undrained)
1 can (6 oz.) tomato paste
2 T. chili powder
1-2 T. cayenne
1/4 tsp. paprika
1 T. sugar
2 bay leaves
2 cans (1 lb.) kidney beans, drained
1/2 c. grated cheddar cheese

In hot oil, saute onion, green pepper and garlic, stirring until tender, then drain. In large pot, brown the beef. Drain fat and add the drained vegetables Add all the remaining ingredients except the beans and the cheese. Simmer 1/2 hour or until very thick. Add beans and heat gently until warmed throughout. Sprinkle with cheese.




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