Tuesday, December 25, 2012

Mexicali Chili

1 lb lean ground beef
1 medium onion, diced
1 14oz can chili beans
1 16oz jar corn salsa
3 large Idaho potatoes, diced
3 cups water
2 cups cold milk
2 tbl corn starch

Brown beef, season with 1/2 tsp cumin, 1/2 tsp salt, 1/2 tsp chili powder if desired.

Sweat onion in 1 tbl butter separately.

Mix beef, onion, beans, salsa, potatoes and water in large pot. Bring to a boil, then cover and simmer for 30 minutes.

Mix milk and cornstarch in small bowl.

When potatoes are tender, slowly stir in milk mixture. Mix for a minute or so as the chili thickens.

Serve with diced avacado, tomato, and maybe some feta?

Enjoy, we did!

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