Mayan chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef; coarsely ground |
| 1 | medium | Green bell pepper; diced |
| 4 | ounces | Green chiles; drained & dice |
| 1½ | tablespoon | Chili powder |
| 1 | teaspoon | Garlic salt |
| 15 | ounces | Tomato sauce |
| ¼ | cup | Tequila; optional |
| 6 | ounces | Tomato paste |
| 1 | cup | Water |
| 16 | ounces | Kidney beans, canned; undrai |
| 8 | ounces | Sweet corn; undrained |
Directions
In large heavy kettle or saucepan brown meat. Pour off drippings.
Add green pepper, green chilis, chili powder, salt, tomato sauce, tequila, tomato paste and water, sitting to mix well.cook over low heat, stirring occasionally, 30 minutes. Add kidney beans and corn.
Continue cooking for 5 minutes, or until beans and corn are heated through.
Serves 6.