This recipe is a winner, hands down best chili recipe ever!
Well, it’s a winner for everyone in the house except my husband, Jake who swears he is “allergic” to beans. Meaning he hates any type of legume. The only time this recipe got a red ribbon instead of a blue was when I went up against my husband last year in a chili cook off, I have my reasons why he won.
I mean come on, is it really a chili if it doesn’t have beans?
Enjoy! XOXO San
Fantastic to serve with whole wheat cornbread, click for recipe.
This Blue Ribbon Chili will be a winner no matter where you serve, at home or in a chili contest, you or your friends won't be disappointed.
- 2 pounds ground beef
- 1 onion, chopped
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 3 cups tomato sauce
- 1 cup salsa
- 4 ½ tablespoons chili seasoning mix
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
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. Another way to cook this, at step 2 when adding the rest of the ingredients do this in a slower cooker and let it sit on low all day until you are ready to eat.
Recipe from Allrecipes.com
Kid’s reviews: They all love chili, thank goodness they didn’t take after their Dad!