Mexicali Chili



1/4 cup olive oil
1 cup chopped onion
1 cup chopped bell pepper (optional)
1 clove garlic, crushed
2 pounds ground turkey ground deer meat or ground chuck
1 (24 oz ) can diced tomatoes
1 can Rotel (if you like the spice) or another can of plain diced tomatoes
2 TBS chili powder
1 TBS salt
1/2 tsp. pepper
1/8 tsp. paprika
2 bay leaves
1 tsp. cumin
1 tsp. dried basil leaves
dash cayenne
2 (15 oz) cans kidney beans, drained


Saute onion, bell pepper, and garlic in hot oil about 5 minutes. Drain. Brown beef and drain. Add remaining ingredients, except beans. Simmer for 30 minutes or until thick. Add beans and heat several minutes.

Notes from Connie:

This combination of spices is perfect! It is not necessary to revise it in any way. I usually double the recipe and have some to freeze. Always a family favorite. The only deviations from the recipe below is that I usually combine kidney beans, black beans and white northern beans.

This is the Colley revised version of the Mexicali recipe found in "Down Home In High Style" cookbook.

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