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Prep 5 mins
Cook 10 mins
I love this recipe while the weather is cold. It's so easy, quick and tastes great; uses just one pot. I don't like bell peppers and now that I've made chili with black beans, I don't expect to make any other kind. The idea of using tamales instead of some kind of ground meat adds to its ease, the juice in the can adds interest to the flavor. It's lazy and saves using a skillet. Fresh tamales would be wonderful, but are not readily available where I live. Probably would taste even better made from scratch, but who has time?! Good for pot luck and tailgating, too.
- Open the cans, dump contents into a pot that's big enough [rinse the cans and recycle]. Pull the paper off the tamales and break them up into bite-size pieces. Stir to mix ingredients. Medium heat, let it get hot, stirring occasionally.
- If you're in a hurry just heat and eat, or you can let it simmer for a while. The cilantro tastes best if you add it late.
These few ingredients do indeed cook up into a thick chili. I let it simmer for about 25 min. and it all melded together. The fresh cilantro adds a lot of fresh/sweet flavor to it, too. Thanks SortOfACook, for posting. Roxygirl