Mexicali Chili

Submitted by quixoposto

"I have had this recipe for over 35 years. It probably came from a newspaper clipping. It has always had rave reviews. I love it served over rice. These days I go heavier on the seasonings and a few dried chilis for extra heat."

 

• Ready In: 1hr 45mins
• Ingredients: 18
• Serves: 8

ingredients

• 1⁄4 cup olive oil
• 2 lbs beef chuck, cut in 1/2 inch cubes
• 2 cups sliced onions
• 1 garlic clove, crushed
• 2 lbs canned tomatoes, undrained
• 6 ounces tomato paste
• 2 tablespoons chili powder
• 1 tablespoon sugar
• 3 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄8 teaspoon paprika
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon dried basil
• 1 dash cayenne
• 2 lbs canned kidney beans
• 1⁄2 cup cheddar cheese, grated
• 8 cups cooked rice

directions

1. In hot oil, saute beef cubes until brown; remove.
2. To remaining fat, add onion, green pepper, and garlic. Saute stirring, until tender - about 5 minutes.
3. Return beef to pan.
4. Add all remaining ingredients except beans, cheese, and rice. Bring to boiling. Simmer, covered, 60 min or til beef is tender. Up to here it may be done ahead of time.
5. Add beans; heat gently several minutes. Turn into ovenproof serving dish. Sprinkle with cheddar cheese. Broil a few seconds to melt cheese.
6. Serve with rice.
7. Note: I don't usually melt the cheese on top. I just put it in a bowl to be sprinkled on top. Guests fill a bowl layered with rice, chili, and cheese.