Wednesday, September 16, 2009

Blue Ribbon Chili - This is a favorite in our house- it makes a lot (at least for 2 adults and a child. I always freeze the leftovers into individual servings. They thaw and reheat GREAT). Serve it up with some shredded cheddar on top and a side of cornbread. Yum!
  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans
  1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

1 comment:

  1. I love this chili recipe. You printed it and gave it to me a long time ago... we eat it all the time!