In addition to the chili brick you will need:
2 pounds ground beef
1 large onion, diced
2 big hand fulls of dried Mexican Oregano (you can usually buy this in little bags near the produce section)
a bottle of beer
a cup of salsa (or more to taste)
6 cans of pinto beans
chopped cilantro (plus more for garnish)
In a large stock pot, saute the onion in a little olive oil. Brown the ground beef in a separate pan and then add it to the stock pot. (Drain as much oil as possible first). Add in the remaining ingredients and simmer for about 6 hours. (I highly recommend using a diffuser.) Stir whenever you happen to think about it.
When it’s done top with shredded cheese, sour cream, fresh cilantro and chips. mmmmm.
Or, wait until it’s cooled, spoon it into freezer bags and place them on cookie sheets in the freezer so they freeze flat.
|this picture is of my chicken chili, but you get the idea|