Directions for: Tex-Mex Chili with Tomatillo and Queso Fresco Salsa
Ingredients
Tex-Mex Chili1 Tbsp olive oil
1 onion, diced
1 red pepper, diced
2 carrots, diced
3 clove garlic, minced
2 tsp ground cumin
1 lb(s) extra-lean ground beef (90% lean)
3 andouille sausages, diced
1 28-oz can of crushed tomatoes
3 dried ancho chilies
2 cup beef stock
1 chipotle chile in adobo sauce, seeded and minced
2 tsp adobo sauce from the can of chipotles
tsp dried oregano
salt and freshly ground black pepper
1 (15.5-oz) can of black beans, drained and rinsed
1 (15.5-oz) can of kidney beans, drained and rinsed
1 (15.5-oz) can of hominy, drained and rinsed
Tomatillo and Queso Fresco Sal3 tomatillos, diced
1 bunch scallions, diced
cup olive oil
1 tsp minced garlic
bunch cilantro
2 limes, juiced
cup queso fresco, crumbled
Directions
Tex-Mex Chili1. Heat the oil in large pot over medium heat. Add the onion, garlic, pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef and sausages; raise the heat to high and cook, breaking up the meat with a spoon, until brown. Stir in the tomatoes, stock, dried chiles, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans, hominy and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.
Tomatillo and Queso Fresco Sal1. Mix all the ingredients together, season with salt and pepper and serve over Chili.
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