Chili con Carne

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This is a Mexican recipe that I learned from my ex-husband who is from Mexico. The taste is zingy and spicy. You can add as many jalapenos as you wish to get the desired level of spice intensity that you and your family like.

Shared by talonsgirl,
phoenix, az

Ingredients

  • 2 lbs. stew meat
  • 1-2 lbs. jalapenos
  • 1 lb. tomatillos
  • 1/4 C. cooking oil
  • 1 can refried beans
  • 1-2 pkgs. tortillas
  • 1 dash salt (optional)
  • 1 dash garlic (optional)

Directions

Heat oil over medium heat. Chop stew meat into small bits. While meat is cooking, boil tomatillos and jalapenos on high heat until soft. Once soft, place in blender and liquefy. Add to stew meat and simmer about 15 minutes. Heat refried beans in sauce pan. Warm tortillas over burner. Server with Spanish rice and your choice of toppings of sour cream, lettuce, tomatoes, black olives, cheese, or other desired toppings.

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