| Chili a la Mexico
2 pounds of ground beef
2 cups of finely chopped onions
2 cloves garlic, minced
one 28 ounce can of whole peeled tomatoes, undrained
one 6 ounce can of tomato paste
1 1/2 to 2 tablespoons of chili powder
1 teaspoon of ground cumin
1/4 teaspoon of salt
1/4 teaspoon of ground red pepper, optional
1/4 teaspoon of ground cloves, optional
lime wedges and cilantro sprigs, for garnish
Brown beef in deep 12 inch skillet over medium high heat 6 - 8 minutes, stirring to separate meat. Reduce heat to medium. Pour if drippings. Add onions and garlic, cook and stir 5 minutes or until onions are soft.
Stir in tomatoes with juice, tomato paste, chili powder, cumin, salt, red pepper and cloves, if desired. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Ladle into bowls. Garnish with lime wedges and cilantro. Makes 6 - 8 servings |
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