Mexican Chili

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Christmas is about Jesus & traditions. Both of which I love dearly.

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The adult Christmas tradition you all should begin this year is that of Mexican food & margaritas.

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Christmas Eve, gather your troops & head to the shadiest Mexican restaurant you can find.

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Once there, order every generic menu item they have. Quesadillas, tacos, burritos, chimichangas, the works! Also, 4 pitchers of margaritas.

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Let the family fun/drama ensue! My Mexican Chili was a warm up for the festivities.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3 cans/ears of corn (spicy kinds if you dig that)
  • 2 cans of refried black beans
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • 1 tsp. of chili powder
  • 1 tbsp. of cumin
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Pepper jack cheese
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Preheat oven to 400 degrees
  • In a large, cast iron skillet, heat olive oil over medium heat
  • Add onion + peppers + S+P, cook until soft, about 6 minutes
  • Add garlic + cook for another minute
  • Add corn + heat through, about 3 minutes
  • Add refried black beans + crushed red pepper + chili powder + cumin + S+P
  • Stir well to combine everything, adjust seasoning to taste
  • Top skillet with cheese + bake for 10 minutes
  • Remove + top with cilantro + serve with chips
  • Curl up + eat until you explode
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6 thoughts on “Mexican Chili

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