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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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My husband, Ron, and I farm, relates Chris Severson of Emerson, Nebraska. I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites. From Quick Cooking 2006 Ingredients:
1 1/2 lbs ground beef |
1/2 cup onion, chopped |
1 lb velveeta cheese, cubed |
1 (16 ounce) jar salsa |
1 (16 ounce) can red beans, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (10 ounce) can diced tomatoes and green chilies, undrained |
1/2 teaspoon chili powder |
1 cup sour cream |
Directions:
1. In a large saucepan or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, beans, tomatoes and chili powder. Cook for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream. Yield: 10 servings.
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