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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice the onion and pepper, chop garlic finely. | 2. Open all cans and rinse the beans in a colander until suds are washed out. | 3. Over medium heat in a large pot, sautee veggies, garlic and red pepper flakes in olive oil until onions become transparent. Take care not to burn the garlic. | 4. Add the 1 1/3 cups water to the pot, increase to high heat. Crumble the boullion cubes into mixture and stir well. | 5. Add the rinsed beans, stewed tomatoes and cans of Ro-Tel to the pot, stir well. | 6. Bring to a boil and then simmer for 25 minutes. | 7. Add salt and pepper to taste. | 8. Stir the chili frequently while preparing tortillas. | 9. Wait until there are about ten minutes left on the chili's cook time. | 10. Heat a large skillet to medium heat. | 11. Once the skillet is hot to the touch, lay a tortilla in the pan for about 30 seconds or until it starts to soften. | 12. Flip over and warm the other side. | 13. Once it is hot, put it on a plate and dab with butter or margarine if desired. | 14. Continue with the rest of the tortillas and stack them on the plate. | 15. Cover with an overturned bowl or cloth napkin to keep warm. | 16. Once the chili's done, serve up in a bowl with shredded cheese melted on the top if you like. Roll up the tortillas and dunk in the chili (I have to admit I do this so I can start eating before the chili's actually cool enough to eat by the spoonful) As it is the chili is too liquid to wrap in a tortilla, but by reducing the water by about 2/3 cup it would do pretty well as burrito filler. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dark red kidney bean	2	cans	drained rinsed	-	-	-	-
tomato	1	can	stewed	62.068999999999996	13.7631	3.2384	0.5397
mexican tomato jalapeno pepper	2	cans	stewed	-	-	-	-
vegetable bouillon cube	2			-	-	-	-
water	1 1/3	1/3		0.0	0.0	0.0	0.0
red pepper flake	1 -2	teaspoon		-	-	-	-
bell pepper	1			-	-	-	-
white onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	2			-	-	-	-
salt black pepper				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
flour tortilla	8 -12			-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.