Real UNIQUE RECIPES

Masa Harina Chili

  • 2
    Pounds ground beef
  • 2
    Cloves Garlic (chopped)
  • 1
    8 oz can tomato sauce
  • 2
    tablespoons Mexene®
  • 1
    teaspoon ground cumin
  • 1
    teaspoon ground oregano
  • 1
    teaspoon salt
  • ¼
    teaspoon cayenne pepper
  • ¼
    cup Masa Harina (found in Mexican food section of many grocery stores)
  • 1
    15 oz can kidney beans (drained and rinse)
  • 1
    15 oz can pinto beans (drain and rinse)
  • Shredded cheddar (for serving)
  • Chopped onions (for serving)
  • Tortilla chips (for serving)
  • Tortilla chips (for serving)
Table with flowers and a cup of coffee

Directions:

Put the ground beef in a large pot with the garlic. Cook on medium heat until browned. Drain excess fat. Add the tomato sauce, Mexene®, cumin, oregano, salt, and cayenne. Stir, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally (if drying out takes place add a half cup of water at a time). After an hour, put the masa harina in a bowl. Add a half cup of water and stir. Add the mixture to the chili and stir. Taste the chili and add more seasonings or water to adjust flavor to your liking. Add toppings and enjoy!

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Flatlander Chili

  • 1
    lb. ground beef
  • ¾
    cup chopped onion
  • 1
    garlic glove, minced
  • 2
    tablespoons MEXENE® Chili Powder seasoning
  • 1
    tablespoon flour
  • 1
    teaspoon salt
  • ½
    teaspoon ground cumin
  • ½
    teaspoon sugar
  • 1
    can (8oz.) tomato sauce
  • 1
    cup water

Directions:

Put ground beef in a large, deep skillet, cook over medium-high until brown. Drain and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 ½ hours, stir occasionally. Serve and enjoy!

South Texas Salsa Chili

  • 2
    pounds ground beef
  • ½
    onion (chopped)
  • 1
    teaspoon ground black pepper
  • 2 ½
    cups tomato sauce
  • 1
    (8 oz) jar salsa
  • 4
    tablespoons Mexene®
  • 1
    (15 oz) can light red kidney beans
  • 1
    (15 oz) can dark red kidney beans

Directions:

Place the ground beef on a large saucepan with the onion and cook until the ground beef is browned. Drain excess grease. Add the ground black pepper, garlic salt, tomato sauce, salsa, Mexene® and kidney beans. Reduce heat to low and simmer for at least an hour. Serve and enjoy!
Table with flowers and a cup of coffee

Table with flowers and a cup of coffee

Ultimate Chili

  • 1
    pound lean ground beef
  • 3
    (15 oz) cans dark red kidney beans
  • 3
    14.5 oz) cans Mexican-style stewed tomatoes
  • 2
    stalks celery (chopped)
  • 1
    red bell pepper (chopped)
  • ¼
    cup red wine vinegar
  • 2
    tablespoons Mexene®
  • 1
    teaspoon ground cumin
  • 1
    teaspoon dried parsley
  • 1
    teaspoon dried basil
  • 1
    dash Worcestershire sauce
  • ½
    cup red wine
  • Salt and pepper to taste

Directions:

Brown the ground beef in a skillet over medium-high heat. Drain excess grease and salt and pepper to taste. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. Season with Mexene®, cumin, parsley, basil and Worcestershire sauce. Distribute ingredients evenly. Cook on high for 6 hours or low for 8 hours. Pour in the wine during the last 2 hours.


3 Bean Turkey Chili

  • 1.3
    pounds (20 oz) 99% lean ground turkey breast
  • 1
    small onion (chopped)
  • 1
    (28 oz) can diced tomatoes, drained
  • 1
    (16 oz) can tomato sauce
  • 1
    (4.5) can chopped chilies
  • 1
    (15 oz) can chickpeas, drained
  • 1
    (15.5 oz) can black beans, drained
  • 1
    (15.5 oz) can small red beans, drained
  • 2
    tablespoons Mexene®
  • 1
    teaspoon cumin

Directions:

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Brown turkey and onion in a medium skillet over medium-high heat until cooked. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, Mexene®, and cumin. Mix well. Cook on high 6 to 8 hours or low 10 to 12. Garnish with onions, cilantro and your favorite toppings

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Hominy and Bean Chili

  • 2
    teaspoons vegetable oil
  • 2
    teaspoons bottle minced garlic
  • 2
    teaspoons Mexene®
  • 4
    teaspoons Mexene
  • 1
    teaspoon ground cumin
  • 1
    (15.5 oz) can white hominy (drained)
  • 1
    (15 oz) can red beans (drained)
  • 1
    (14.5 oz) can no-salt-added diced tomatoes (undrained)
  • 1
    (14.5 oz) can no-salt-added stewed tomatoes(undrained and chopped)
  • ¼
    cup low-fat sour cream
  • ¼
    cup (1 oz) shredded reduced-fat sharp cheddar cheese
  • 4
    teaspoons minced fresh cilantro

Directions:

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in Mexene® and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Spoon 1 1/4 cups chili into each of 4 bowls; top each serving with 1 tablespoon sour cream, 1 tablespoon cheese, and 1 teaspoon cilantro.

Black bean chili

  • 1
    onion (8 oz) peeled and chopped
  • 2
    teaspoons pressed or minced garlic
  • 2
    teaspoons olive oil
  • 3
    cans (14.5 oz each) black beans, rinsed and drained
  • 1
    can (14.5 oz) crushed tomatoes
  • 1 ½
    teaspoons ground cumin
  • ¼
    cup chopped fresh cilantro
  • 1
    tablespoon canned chipotle chili puree
  • 1
    tablespoon rice vinegar
  • ¼
    cup reduced-fat sour cream
  • (optional)
    Tomato salsa
  • Salt to taste
Table with flowers and a cup of coffee

Directions:

In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in olive oil, stirring often, until onion is limp and starting to brown, 6 to 8 minutes. Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to a boil, then reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Stir in cilantro, chipotle purée, and rice vinegar. Add salt to taste. Spoon chili equally into four bowls and top each with 1 tablespoon sour cream and, if desired, with tomato salsa to taste

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