“This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!” - by SHECOOKS2
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
- Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.
Nutrition
Amount Per Serving (12 total)
- Calories
- 219 cal
- 11%
- Fat
- 11.6 g
- 18%
- Carbs
- 15.2 g
- 5%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour, however the chili never thickened and it needed to cook for an additional three hours. The finishe..." See mored product was okay, but the beans became overcooked."
ceejay
"I will try this recipe tonite, can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredient of..." See more New Mexico cuisine!"
The Queen Bea
"I wrote a review of this recipe once before but haven't seen it here, so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes, I am SHOUTING! Make a lot and freeze th..." See moree PLANOVERS, you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone, so I had none to freeze, but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand"
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