Mexican chili
Recipe by rabz of Dhaka, BD
This is a recipe taught 2 me by my late bro and my kids Fav as it is a combo of East & West and full of nutrients that they need.U can have tis with boiled rice and salad.The left over can be served over fries or with tortillas and that tastes even better.
Ingredients
non vegetarian
6 servings
- 4 tbsp oil
- 2 large Onion diced
- 1 tsp ginger/garlic paste
- 1/2 kg lean mince of ur choice.
- 1 tsp tomato paste
- 1/2 tsp black pepper
- 2 tbsp red chili powder
- 1/2 tsp cumin powder
- 2-3 can tomato pulp
- 2 cubes vegetable stock(maggi or knorr)
- 2 can red kidney beans .
- 1/4 cup shredded Cheddar cheese
Directions
- In a deep pan heat the oil and fry the Onion and ginger/garlic paste until transparent.
- Add mince and fry for 5 min until mince changes it's colour completely.
- Add tomato paste, spices and fry for further 5 min.
- Add the pulps and veggie stock cubes then break the tomatoes into small pieces with your stirring spoon.
- lower the heat and cook for 30 min over low flame
- Add the kidney beans and cook another 30 min ( the low flame cooking 4 one hour is wat gives it, it's yummy taste).
- Remove from heat and serve in a deep dish sprinkled with shredded cheese and boiled rice.