Sunday, August 30, 2009

Jen's Spicy Tex-Mex Chili

(Serves at least 8)

2 cans Ro-tel Original
2 cans diced tomatoes with garlic and onion
2 cans black beans, rinsed and drained
1 large white onion, diced
1 large green pepper, diced
1 cup frozen sweet corn
1 pound ground turkey or beef
1-3 jalepenos, seeded and diced
1/4 cup tomato paste
3 T ground cumin
3 T chili pepper
2 T garlic powder
2 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 cup sharp cheddar cheese
Fritos for serving

In a large crockpot add all the tomatos and vegetables. Brown the meat in a large skillet, add 1 T each of cumin, chili pepper and garlic, when cooked through add to the crock pot. Add as many jalepenos and cayenne pepper as desired to adjust the spice to your tastes. Add tomato paste to thicken the sauce. Add remaining spices as desired. Cook for at least 4 hours on low (I usually put the ingredients in late Friday night to serve for lunch while tailgating on Saturday.) Just before serving add cheddar cheese and stir gently as it starts to melt. I always serve it over Fritos with sour cream, raw onion, and more shredded cheese available for topping.


Amy said...


Jen said...

I know... I laughed to myself when I wrote it out. Truth is though I use it all the time.