Blue Ribbon Chili
Categories: Tex-Mex, Chili, Beef, Meat, Ethnic, Main dish
Yield: 8 servings
2 lb Ground beef
1 ea Onion chopped
2 ea Black pepperground
1 ts Garlic cloves minced
2 1/2 c Tomato sauce
1 ea 8 oz jar salsa
2 tb Chili powder
3 tb Cumin ground
4 tb Chili seasoning mix
1 ea 15 oz can light red kidney beans
1 ea 15 oz can dark red kidney beans
1/2 c Cheddar cheese shredded
1/2 c Onions chopped
Combine ground beef, garlic, 1 tb cumin & onion.
Saute for 10 mins. until meat is browned.
Drain grease from meat.
Add black pepper, tomato sauce, salsa, 1 tb cumin, chili powder, chili seasoning mix & kidney beans.
Mix well then reduce to low-heat & simmer for 1 hr.
Add remaining cumin.
Stir well then serve in individual bowls with cheese & raw onions on top.
ORIGIN: Nancy Tillotson, Columbia-SC, circa 1988