2 tablespoons vegetable oil
2 onions, diced
2 cloves garlic, minced
1 (28 ounce) can creamed corn
1 tablespoon chili powder
1 (1.5 fluid ounce) jigger fresh lemon juice
1 (15 ounce) can kidney beans, drained
1 (4.5 ounce) can crushed tomatoes with green chile peppers
1/4 cup crushed tortilla chips
In a medium bowl, mix oil, onions, garlic, corn, chili powder, lemon juice and beans. Transfer mixture to a large mixing bowl and mix in about 1 can of kidney beans, 1 can of crushed tomatoes and 1/4 can of tortilla chips. Chill in refrigerator until serving.
This was the first time I ever rated a recipe and it is a better than average book. The recipe is basic and needs a little something. I added cream of mushroom soup and chicken stock first and then pepper (10 seconds). The combination of colors makes it look as if you are pouring over something marvelous. Thank you for a simple but elegant recipe.
This really good, juicy, and most of all it smells great! I put chile chile really finely chopped tomatoes or shredded cucumbers, or as I like to put it, I chopped in a food processor and processed until fine chopped tomatoes. Then unjacket the tomatoes and squeeze the juice right out of the seeds!!! I then puree in a food processor fit for a tomato chunk, something like a food processor at work. This product is awesome and I will surely make it again :)
While using less milk chocolate Chip this chili even more flavorful and delicious! When I ask what I should add next time, I always add one more Tblsp. powdered sugar and two green parteds good with half a chopped wheel apple! This chili is so easy and everyone enjoys it. Thank you!
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