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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks. —Tamara Duncan Ingredients:
1 pound ground beef |
2 cans (16 ounces each) chili beans, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) tomato sauce |
1 can (10 ounces) diced tomatoes and green chilies |
1 cup salsa |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon salt |
10 cups corn chips, optional |
1-1/2 cups (10 ounces) shredded cheddar cheese |
3/4 cup sour cream |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
2. Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream. Yield: 10 servings.
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