When I was growing up, my mom would make an enormous pot of green chili in the morning before we would head out the door for school. This is my take on her recipe. Its extraordinarily simple – and perfect as a meal in itself or on top of burritos or tacos. A wonderful start to a Mexican dinner…
2 28-oz cans of diced tomatoes
1 28-oz can finely diced tomatoes
4 7-oz cans of diced green chiles
one white onion, roughly chopped
freshly ground black pepper (to your taste)
Put all the ingredients in a slow-cooker for 8-10 hours, and enjoy over rice and/or beans. You can also add shredded beef or chicken to give the chili a little added protein.
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