2-3 medium jalepeno peppers
1 red cherry pepper
1 medium or large clove of garlic
2 tablesppons of red chili powder
2 tablespoons of cumin
1 tablespoon of paprika
2 tablespoons of onion powder (or half of a yellow onion diced)
1 can of V8
1 or 2 cans of dark red kidney beans
1 teaspoon or red cheyene powder
Dice peppers and onion and mince garlic, place in pan with hamburger, season with 1 tbl spoon onion powder, cumin, red pepper and paprika, stir and cook on medium high heat until beef is browned. Remove from heat. Drain beef (do not rinse). Place beef and pepper mix back into skillet. Add beans and a 8oz-12oz can of V8 or vegetable juice. stir in remaining tablespoons of onion powder, cumin, and pepper powder. cook on high heat until boiling, then reduce heat to simmer. cover and cook for 8-10 minutes, stirring occassionaly. When juice has reduced remove from heat. Set aside to cool while pepping vegetables.
Slice or shred lettuce (or other leafy greens). Dice tomatoes, yellow onions
Shred cheddar or colby cheese,
Heat tortillas on a pan, in the oven or microwave.
Add Salsa, Hot sauce and sour cream of your choosing.
Place burrito mix, vegetables and salsa and hot pepper sauce onto warm tortilla, fold one end over to about a qurter of the tortilla covering the end of beef, place sour cream on far edge of the tortilla, roll tortilla so that sour cream seals the tortilla closed. Place on plate and enjoy.
Alternative recipes involving this chili are Nacho Salad and Chili-Dogs!
This recipe can be made GMO Free for less than $40 and can feed 4 adults per pound of beef.
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