Make this chilli convenient by using whatever meat, stock, and beans you have on hand.
Mami’s Mexican Chilli
1 large onion, chopped
1 bell pepper, chopped
3 tbsp. butter
1 tbsp. chili ancho powder (add more if you like spicy!)
20 oz. fire-roasted tomatoes tomatoes with juice, pureed if you don’t like chunky-style
3 c. un-rinsed homemade beans*
optional: cheddar cheese and chives or green onions for garnish
salt and pepper to taste
—————————————————————————————
Choose between:
2 c. chicken broth //2 c. beef broth
2 cups shredded or chopped chicken or turkey//1 to 1-1/2 lbs. ground beef
Heat rimmed skillet to med-high and melt butter. Add onion and sautee on medium until translucent. Add ground beef, if using. Add ancho powder, tomatoes, chopped bell pepper, beans, stock, and chicken or turkey. Simmer on low heat for 20 minutes or until flavors combine and chilli thickens. Add salt to taste. Serve with grated cheddar cheese on top and some chives for garnish.
Cook’s Notes:
*If using canned beans, be sure to rinse first.
Credit – recipe adapted from Hartman family blog.
