LIVE

This is a hybrid of two chili recipes and it is wonderful. I serve it with tortilla chips and cheese. Makes great nachos!!

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. Add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.

    Advertisement
  • Then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. Remove bay leaf.

Nutrition Facts

219 calories; protein 13.1g; carbohydrates 15.2g; fat 11.6g; cholesterol 32.2mg; sodium 667.1mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2009
I wrote a review of this recipe once before but haven't seen it here so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes I am SHOUTING! Make a lot and freeze the PLANOVERS you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone so I had none to freeze but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand Read More
(15)

Most helpful critical review

Rating: 3 stars
08/19/2003
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour however the chili never thickened and it needed to cook for an additional three hours. The finished product was okay but the beans became overcooked. Read More
(25)
6 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
08/19/2003
Way too much chicken broth in this recipe. The recipe states the chili should be cooked for 1 hour however the chili never thickened and it needed to cook for an additional three hours. The finished product was okay but the beans became overcooked. Read More
(25)
Rating: 3 stars
01/14/2008
I will try this recipe tonite can't review it yet. But as a previous resident of New Mexico I can tell you this recipe MUST have a can of diced green chiles added to it. It is the main ingredient of New Mexico cuisine! Read More
(20)
Rating: 5 stars
08/20/2009
I wrote a review of this recipe once before but haven't seen it here so I feel I must try again...THIS IS THE BEST SOUP/CHILI I HAVE EVER PUT IN MY MOUTH! Yes I am SHOUTING! Make a lot and freeze the PLANOVERS you'll be glad you did. My husband and I ate a bowlful of this wonderful dish every other day until it was gone so I had none to freeze but I will next time. 5 STARS? More like 10 or 20! I made only one change: I used ALL beef stock; didn't have any chicken stock on hand Read More
(15)
Advertisement
Rating: 2 stars
07/15/2010
This recipe had way too much chicken broth. I used the juice of two potatoes to thicken the chili. I think the chicken broth took away flavor of the chili. The finished product is not bad but I think chili should have more of a meaty flavor and a little more spice while at the same time less cumin. Again this is not bad it s just not a real chili flavor in my opinion. Read More
(9)