A Tex-Mex Hottie
The Mixed Stew crew loves this All-American standby for taking the guess work out of preparing a warm and traditional pot of Southwest chili. Here’s the recipe:
What you will need:
1 large pot w/ lid
1 wooden spoon1 medium yellow onion, coarsely sliced
3 garlic toes, minced
2 tablespoons cooking oil
2 lbs ground beef
1 ½ cups water
1 (14.5 oz.) can of tomatoes, diced
1 (4.oz) pack of Ol’ Hired Hand brand Original Six Gun Chili Mixin’s.
Shredded cheddar cheese
Coarsely chopped green onion
Cooking and Directions:
Heat pot on medium-high heat. Add cooking oil, yellow onion, and garlic. Sautee ingredients until onion turns translucent. Stir well. Next, crumble in ground beef. Let meat brown then add water and tomatoes. Cover pot with lid. Ingredients should reach rolling boil. Lower heat to medium-low and simmer for 35 minutes. Stir occasionally. Gradually add seasoning packets in chili mix except for masa. Mix well then cover with lid. Let ingredients simmer on low for another 45 minutes. Finally, stir in masa until chili reaches desired thickness. You don’t have to add any or all masa depending if like thin chili or thicker chili. Masa should take 20 more minutes of low simmering then remove pot from heat. Serve chili with optional toppings.