Chili Con Carne

Enjoy this piping hot chili, with its fragrant spices of cloves, cumin and oregano that will tempt your appetite. Unlock the secret to this simple dish’s amazing flavors.

  • Required cooking skill level

  • 2-5
    persons serving
  • 45
    minutes preparation time

INGREDIENTS

SPICES

  • 1½ teaspoons Fine salt

  • 1 teaspoon Ground black pepper

  • ½ tablespoon Ground cloves

  • 1 tablespoon Ground cumin

  • 1 teaspoon  Dried oregano

  • ½ piece Green finger sili, sliced

  • 2 cups UFC Tomato Sauce Guisado

  • 1 teaspoon UFC Hot Sauce

  • ¼ cup Water

  • 2 15-oz cans Cooked red kidney beans, drained

  • 1 piece Green bell pepper, seeded and chopped

Preparation

  • No Image Available

    1In a large skillet, heat Golden Fiesta Palm Oil and sauté the onion. Add ground beef and brown. Skim off excess oil.

  • No Image Available

    2Season with salt, black pepper, cloves, cumin and oregano.

  • No Image Available

    3Add finger sili, UFC Tomato Sauce Guisado, and UFC Hot Sauce.

  • No Image Available

    4Cover and simmer for 15-20 minutes until the beef is cooked through, adding ¼ cup water to keep beef from sticking to the pan. Check and stir frequently.

  • No Image Available

    5Mix in canned kidney beans, and heat through.

  • No Image Available

    6Add the green bell pepper last to avoid overcooking it. Serve piping hot.

  • No Image Available

    1In a large skillet, heat Golden Fiesta Palm Oil and sauté the onion. Add ground beef and brown. Skim off excess oil.

  • No Image Available

    2Season with salt, black pepper, cloves, cumin and oregano.

  • No Image Available

    3Add finger sili, UFC Tomato Sauce Guisado, and UFC Hot Sauce.

  • No Image Available

    4Cover and simmer for 15-20 minutes until the beef is cooked through, adding ¼ cup water to keep beef from sticking to the pan. Check and stir frequently.

  • No Image Available

    5Mix in canned kidney beans, and heat through.

  • No Image Available

    6Add the green bell pepper last to avoid overcooking it. Serve piping hot.