Tuesday, September 28, 2010

Chili Con an Mexican and Asian Twist!

Papie and I have talked a lot about how we want to raise our future children. There are somethings for certain that we want to make sure we stress. Our faith and our cultures are so important to us that we hope that our future babino's really get the full effect of being an American, Mexican, Filipino. We have been so blessed to be born and raised in this Country. I have personal experience in visiting the Philippines and seeing the poverty and struggle so many people are faced with. Also, Jose and I  visited Cozumel for our honeymoon so we did get a little sneak peek of what the locals go through just to provide for there families. Therefore, to celebrate the fall season here in MI and in preparation of our future children I am sharing my secret chili recipe with you all. Yes this is your average chili recipe however, I give it an Asian and Mexican twist you will never forget.

1 med. onion
1 large green pepper
1 15 oz can chili beans
1 15 oz can chopped tomato's with chills
1 8 oz can tomato sauce
1 package chili seasoning
1 pound ground beef ( I use sirloin because its leaner)
*1 15 oz can corn or Hominy (optional)

Prepared rice
Shredded Cheddar cheese
Sour cream

Cook in a crock pot for 5 hours on low heat (servers 4-6 people)

First you add the Asian flare I used brown rice but white rice is even better.

chili anyone?

Now the Mexican twist Frito's.

And nothing screams Mexican food like a little cheese and sour cream.

Enjoy the tour De Asia and Mexico on a cold fall night.  Hope you enjoy my twist on Chili.  It really does spice your average Chili dinner up.  

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