Hearty Mexican Fall Chili


 

INGREDIENTS:fall chilli

  • 2 lbs lean ground beef #22372
  • 1 lb lean ground pork #27190
  • 2 large onions, chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups butternut squash, cubed
  • 2 cups celery, chopped
  • 1 can (100 oz) 74/40 tomato filets, with juice #00690
  • 1 can (13 oz) tomato paste #00710
  • 2 cups beef broth
  • 1 can (19 oz) red kidney beans, with juice #00542
  • 1 can (19 oz) chick peas, with juice #00551
  • 1 can (19 oz) black beans, with juice #01520
  • 1 can (13 oz) corn, with juice #00594
  • 3 tablespoons chili powder #13900
  • 3 teaspoons ground cumin #13938
  • 1 teaspoon allspice #13850
  • 2 teaspoons salt
  • 1 teaspoon pepper

Garnish

  • 1oz Shredded Tex-Mex Cheese #20647
  • fresh parsley, chopped
  • ¼ avocado, chopped (optional) #18217
  • 1 teaspoon sour cream (optional)
  • ½ teaspoon lime, freshly squeezed (optional

 

DIRECTIONS:

  • Cook beef, pork, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef and pork are brown; drain excess fat.
  • In 8 quart slow cooker, mix beef/pork mixture and all remaining ingredients.
  • Stir to mix, cover and cook on low heat setting for 7-8 hours.
  • Garnish each serving with shredded Tex-Mex cheese, parsley and any or all other optional ingredients of your choice.

 

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