Ingredients:
2 (15 ounce) cans black beans (undrained)
1 lb ground beef
1 cup chunky salsa
2 (8 ounce) cans tomato sauce
1 teaspoon chili seasoning mix

Preparation:

Brown the meat until thoroughly cooked; drain off the excess fat. Drain one can of black beans, mash them and add them to the meat. Add the other can of beans (without draining), the salsa, tomato sauce and chili seasoning mix. Simmer for about 10 minutes.

Ingredients:

3 lbs beef, 3/4 inch cube
1 lb pork, 3/4 inch cube
6 tablespoons fresh ancho chilies, pods seeded and ground
1 1/2 tablespoons ground fresh garlic
1 1/2 tablespoons ground jalapenos
6 tablespoons good quality chili powder
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons black pepper
roux – made from masa corn flour and waterr

Preparation:

Deseed and clean the ancho chili pods, then place them in hot water and soak them for about 1 hour. Drain and grind them, then put aside. Place the beef and pork cubes into a large stock pot, fill with water to cover the meat. Bring to a simmer over medium high heat. Add the garlic, jalapenos, ancho chili pod paste, cumin, salt and pepper. Bring to a boil. Reduce to a simmer and cook until the meat is done. Add the chili powder and mix well all the ingredients. Simmer for about 20 minutes. Remove from the heat and thicken with masa corn roux.

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• mexican chili recipes