Recipe of Mexican Chili

Ingredients:

• 1 pound ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 can kidney beans, rinsed and drained
• 1 can diced tomatoes
• 2 tbsps tomato paste
• 2 tbsps chili powder
• 1 tsp cumin
• 1 tsp paprika
• salt and pepper to taste
• optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

• Heat your SENSARTE nonstick deep frying pan skillet over medium heat. Add the ground beef and cook until browned, breaking it up into smaller pieces with a wooden spoon.

• Remove any excess fat from the skillet, leaving a small amount for flavor.

• Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened and fragrant.

• Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional minute to release the flavors.

• Add the tomato paste and stir to coat the meat and vegetables evenly.

• Pour in the diced tomatoes and kidney beans. Stir well to combine all the ingredients.

• Reduce the heat to low and let the chili simmer for 30 minutes, allowing the flavors to meld together.

• While the chili is simmering, prepare your favorite SENSARTE nonstick crepe pan to warm up tortillas for serving.

• Serve the Mexico Chili hot in bowls, garnished with shredded cheese, a dollop of sour cream, and chopped cilantro. Accompany it with warm tortillas from your SENSARTE nonstick crepe pan. Enjoy!