Table for More: Mexican Chili

Remember that recipe for Mexican Pork I shared last week?  Well, here’s Part 2!  I had so much of the salsa-like mixture leftover after eating the pork, and I needed to do something with it.  I used it as the base for chili.  This will definitely be a do-over set of recipes.

I served my chili over a baked potato.  But this could be a stand-alone dish or served over rice or cornbread.

Ingredients:

  • About 4 cups salsa-base (see below for substitute)
  • 2 cans chili beans
  • 1 cans kidney beans
  • 1 can Rotel
  • 1 can tomato paste
  • 1 green bell pepper, chopped
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp ground corriander
  • Splash of hot sauce!
  • Salt and pepper to taste

Directions:

  • Put all ingredients in the slow-cooker.
  • Cook on low for 6-8 hours.
  • Serve over potatoes, rice, or cornbread… or enjoy it on it’s own!
  • Sprinkle with shredded cheese or a dollop of sour cream.

Serves: 6-8 servings

Note: If you did not make the pork first (and therefore do not have the salsa base), substitute with this:

  • 2 cans diced tomatoes, undrained
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
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