El Zorro's Chili

Lynnda Cloutier


A treat at El Zorro's as a main dish or over tamales

★★★★★ 1 vote


1 lb. chili meat (coarse ground lean beef. regular ground beef can be used, also)
1/2 cup chopped onions
1 garlic clove, minced
1 cup each tomato sauce, water
4 tomatoes, copped
1/4 cup chopped parsley
1 tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
2 cups canned red kidney or pinto beans, undrained
1/2 tsp. salt, 1/8 tsp. pepper
1/2 cup shredded cheddar cheese, optional
1/4 cup chopped onions


1Break up meat while while frying in skillet over medium heat. Add the chopped onions, and minced garlic. Saute til onions are soft and meat is brown. Drain off fat and set aside.
2Put the tomato sauce, water, chopped tomatoes, chopped parsley, chili powder, oregano, ground cumin, canned kidney or pinto beans and salt and pepper and the meat mixture in a pot. mix well, bring to a boil.Reduce heat simmer uncovered 1 hour til thick but still moist. Stir occasionally. Sprinkle on shredded cheddar cheese and chopped onions for added flavor;. Try over white rice or on hot dogs.

About this Recipe

Course/Dish: Beef
Regional Style: Mexican