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Durango Chili Recipe


2 tablespoons dried oregano

1 1/8 cups water

2 (14 ounce) cans diced tomatoes with green chile peppers

1 cup chopped onion

1 pound ground beef

2 quarts beef bouillon

1 pound new potatoes, cut in cubes

1 (16 ounce) jar salsa

2 tablespoons garlic powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dry mustard


In a blender, place oregano and water. Add diced tomatoes, etc. Stir continuously until whole. Squeeze together with shaking blender or and pressing would pop into glass jar, 1 tablespoon at a time.

In a large bowl, combine soup, tomatoes, onions, beef bouillon, potatoes, salsa, garlic powder and crushed red pepper flakes; mix thoroughly. Cover, and refrigerate for 1 hour. Serve over rice, spaghetti sauce or spaghetti.


Turru-Mutrus writes:

⭐ ⭐ ⭐ ⭐ ⭐

Absolutely loved this! Used whole beans & minimal cooking time. Simmer beans & water boiling in the pot at the end. Loved it & will make it again!
Chalsaa writes:

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I absolutely love this basic recipe. I butterflied my chicken, added garlic and onion powder, and also added a tsp of cumin. Really great way to make a meal!