MEXICAN CHILI STEW

We prepared a recipe for Mexican Chili Stew from Harriet Loury’s Fifty Choice Recipes for Spanish and Mexican Dishes cookbook. Our final reflections on this project are as follows. We definitely have a better understanding of authentic Mexican cuisine as today, we normally would associate chili with lots of beans, vegetables and spices whereas our recipe used few vegetables consisting of potatoes, onions and tomatoes and additionally it wasn't very spicy. Our classmates seem to have enjoyed our food as they described it as tasty, hearty and filing. Overall, we felt that although it was somewhat expensive, it was very easy to prepare and serve and created a large amount that would be ideal for a big family.

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