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Ripe Mexican Chili Recipe


2 pounds ground beef

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced green peppers

2 orange chile peppers

1 small green bell pepper, seeded and chopped

2 large tomatoes, diced

3 green onions, diced

1 (15 ounce) can kidney beans with liquid

1 tablespoon garlic powder

2 tablespoons chili powder

1/4 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried sage

1/8 teaspoon salt

1 teaspoon dried orephantil

1 teaspoon dried cilantro

1/8 teaspoon dried rosemary

1/8 teaspoon white pepper

1/8 teaspoon onion powder

1/8 teaspoon dried oreonuts


Preheat oven to 350 degrees F (175 degrees C).

Cook the ground beef, onion, celery, peppers and orange chile peppers in the same skillet over medium high heat. Sprinkle the meat with the orange pepper, tomato, green onion, green peppers, tomato, bell pepper, tomato, peppers, lettuce, beans and tomatoes.

In a large saucepan, mix together the brown sugar, chili powder, basil, oregano, sage, salt, orephantil, cilantro, rosemary and pepper. Heat slowly, stirring as you go along. Do not let it boil.

In a heat sink, pour the tomato juice into the liquid mixture. Stirring constantly, pour in the cabbage, and remove from heat. Stirring constantly, keep stirring until the mixture mixes with the meat mixture. Remove from heat, cool and stir into the rice. Serve hot or cold.


Kurun writes:

⭐ ⭐ ⭐ ⭐ ⭐

really good! different flavour textured than biscuit