Tex Mex Chili
ready in: 30-60 minutes
recipe id: 12625
cook method: stovetop
2 pounds lean ground beef
1 cup chopped onion
2 cloves garlic, minced
28 ounces whole tomatoes, undrained
1/4 cup chili powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup salsa
10 ounces frozen corn, thawed
15 ounces pinto beans, rinsed and drained
8 green onions, sliced
shredded Cheddar cheese
In a large Dutch oven over medium-high heat, brown ground beef, onion, and garlic until beef is crumbly.
Drain off excess juices.
Add tomatoes, seasonings, and salsa. Bring to a boil, reduce heat and simmer for 30 minutes.
Add corn, beans, and green onions and cook for 15 minutes.
Serve with sour cream and shredded Cheddar cheese.
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