A Distinctly Different Homestead

Chili Con Elote

I love making this for dinner and everyone enjoys it!  Some eat it as soup with crackers, some eat it drained and wrapped in a tortilla.  Both soups and burritos receive a generous helping of shredded cheese (Jack and cheddar mixed together) topping!

Chili Con Elote

6 Tbsp red palm oil (use olive or canola if you haven't red palm oil, but red palm is wonderful tasting and very good for you!)

1 chopped onion

2 cloves garlic, minced

1 or 2 green peppers, seeded and chopped (I used 1)

4 cups chicken stock or broth

2 cups chopped tomatoes

2 cups corn (fresh or frozen)

8 cups cooked pinto beans (begin with 4 c. dried) or use well-rinsed canned beans if you like.

1 tsp. chili powder

1/2 tsp. cumin

1 Tbsp. salt

2 tsp. oregano

Saute onion and garlic in the oil.  Add green pepper and saute 2-3 minutes more.  Add chicken stock or broth, the tomatoes, and the corn.  Mash two cups of the beans, then add them, the whole beans and the seasonings to the pot.  Bring to a boil, then bring down to a simmer.  Simmer, covered, 30 minutes. 

Enjoy and let me know how you like it!

Momma

Untitled Comment

09:28, Friday, August 31, 2007 .. Posted by Anonymous

Okay, how many blog pages do you have? :)

I'm glad you decided to post a second recipe because this one sounds REALLY good! I think we'll try it wrapped in a tortilla.

Thanks again! :)

http://overwhelmedwithjoy.blogspot.com

Yummy

09:24, Saturday, September 1, 2007 .. Posted by blessingsbaound

I think we will try this soon. Would coconut oil be a good alternative for the oil? I don't have any of the red palm. I will let you know how our family enjoy's it once I give it a try!

Untitled Comment

10:17, Saturday, September 1, 2007 .. Posted by Anonymous

Sounds great. Thanks!

http://kaffee-klatsch.blogspot.com