Hearty Tex-Mex Chili Recipe

About this recipe

A robust and flavorful chili perfect for dinner, featuring ground beef, beans, and a medley of vegetables simmered in a spiced tomato base.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g White Shimeji Mushroom (Anabe)
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 290ml Lea And Perrins Worcestershire Sauce
• 150 ml Tabasco Red Pepper Original Sauce , Non-Gmo Project Verified, Vegan, Gluten Free, No Added Colour Or Presevatives
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat a large pot over medium heat and brown 1 lb of ground beef, breaking it apart as it cooks.
2. 2. Add 1 diced onion and 1 diced green pepper to the pot. Cook for 5-7 minutes until the vegetables are softened.
3. 3. Stir in 1 lb of sliced mushrooms and cook for another 5 minutes until they release their moisture.
4. 4. Add 1 can (15 oz) of red kidney beans, 1 diced tomato, 2 tbsp Worcestershire sauce, and 2 tsp liquid hot pepper. Stir well to combine.
5. 5. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally.
6. 6. Season with salt and pepper to taste. Serve hot with rolls and a side salad.