Mexican - Spanish, Soups and Stews

Chili

  • 3 tablespoons Olive oil
  • 3 lbs Ground beef chuck, coarse
  • 4 Garlic cloves, minced
  • 1 tablespoon Ground cumin
  • 1 tablespoon Dried oregano
  • 1/4 cup Chili powder
  • 1/4 cup Masa harina
  • 2 cups Unsalted beef stock
  • 1 cup Pureed tomatoes
  • ~ Salt and pepper to taste

    • In a large saute pan over medium heat, warm oil. Add beef and brown, stirring occasionally and breakingl up any lumps with the back of a wooden spoon, 7-10 minutes. Using a slotted spoon, transfer meat to a slow cooker. Add garlic, cumin, oregano, chili powder masa harina, stock, tomatoes, salt and pepper to slow cooker; Stir to combine. Cover and cook on high for 6 hours. Serves 8 - 10

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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