CHILI, BURRITOS, NACHOS

     At least once a month, I make chili. My chili is versatile enough for tacos, burritos, nachos, or quesadillas. I will keep the chili meat in the refrigerator for a week, and freeze some for later.   This recipe will make easy quick fix meals/snacks for a while.  I will also make big pots of meat sauce for pasta/pizza/sandwiches.

CHILI
2 pounds ground beef
1 onion, diced
1 bell pepper, chopped
2 jalapenos, fine dice
4 cloves of garlic, minced
4-5 fresh tomatoes (I use Roma most often), chopped small
1 can tomatoes, drained (Rotel works great)
1 can beans ( Ranch style)
2 Tbl chili powder (Mexene), or mix your own
1 Tbl red wine vinegar
1 tsp each cumin, cayenne pepper, ground bay leaf, ground oregano, epazote
sea salt and pepper to taste

Brown ground beef, crumble, drain, set aside.  Sweat the onions, peppers, and garlic for 5 minutes.  Replace beef to pan.  Add both tomatoes, beans, and spices.  Simmer on low for 20 minutes, until fresh tomatoes are soft.  Taste.  Adjust salt and pepper according to taste.


BURRITOS
I like to use shredded cabbage for an added crunch.  I also will add roasted veggies to try to make this healthier.

NACHOS
Chips, shredded cheese, chili. Broil until cheese is melted. Top with fresh jalapenos, salsa, and sour cream.

QUESADILLAS
Place large flour tortilla in a large skillet with pan spray. Sprinkle cheese on tortilla, top with chili, then cheese, then flour tortilla again.  Flip when tortilla begins to toast.  Press the quesadilla with another pan or bowl to insure even browning.

FRITO CHILI PIE, SLOPPY JOHN'S, CHILI MAC, CHILI MAC N CHEESE,
...so many uses!