MEXICAN CHICKEN CHILI
1/2 lb. ground chicken
1/3 cup chopped onion
1/3 cup chopped green pepper
14 oz.(400 G) can chopped tomatoes
14 oz.(400 G) can red kidney beans
1 - can chopped mushrooms
1 - small can tomato paste
1/8 tsp. pepper, oregano, cayenne
Brown ground chicken in a non-stick frying pan until no longer pink. Add onion and pepper and continue cooking for 2 minutes. Transfer to a large pot and add remaining ingredients. Simmer for 20 minutes.
Serve with toast or dinner rolls.
Mexican chicken chilis are a hot dish. Its are good dish but not for the faint hearted
MEXICAN CHILI SAUCE
2 sm. onions
2 tbsp. olive oil
1/4 c. chili powder
1/4 tbsp. cumin
1 c. tomato puree
1 clove garlic
1 tbsp. flour
1/4 tbsp. oregano
1 tsp. salt
Chop the onions very fine and crush or mash garlic. Hat oil in a saucepan; stir in the onions and garlic; brown. Mix in all the remaining ingredients for about 10 minutes. Add enough water to give the sauce a very thick consistency. This sauce is used in enchiladas and tacos as well as many other Mexican dishes. Yields 1 pint.
MEXICAN CHILI SAUCE is hot sauce, you put in you food.