Chili From Mexico
I haven't a clue where this monstrosity came from. It's typed out on what was obviously a typewriter so it's definitely old. I will admit this is one of the ones in the books that I looked at with my head tilted and was scared to death to make but I am determined to add everything from the book to this website, scary or not so I made it. Thankfully it wasn't as horrible as I feared it would be but gawd dog is it a hot mess to look at. If you have the gumption to make it, your taste buds won't be displeased even though your eyes will make you question life's decisions. The recipe is for 16 servings so shoot, take it to a potluck. When I made it I cut it WAY down as there were only 2 of us eating it. I've also cut the salt back severely as the original recipe calls for 4 tbsp and there's nothing that needs that much salt.
Servings:
16
yield(s)
Prep Time:
10
mins
Cook Time:
240
mins
Total Time:
250
mins
Ingredients
-
2
onions
(grated)
-
1
garlic clove
(minced or pressed)
-
6
cup
water
-
1
cup
chili powder
-
1
tbsp
salt
-
2
tbsp
flour
-
4
lb
ground beef
-
1/4
cup
oil
-
1
tsp
cumin
-
16
oz
kidney beans
-
8
oz
spaghetti
(cooked and drained)
-
3
cans tamales
Instructions
-
Brown onions, garlic, and ground beef in oil in a large pot
-
Add water and mash browned ingredients using a potato masher
-
Add chili powder, salt, flour, cumin, and kidney beans
-
Cook on low heat for 4 hours, add more water if necessary
-
Heat tamales per instructions on can
-
Pour chile over spaghetti and heated tamales