Quick Christmas Chili Wednesday, December 19, 2007


1 1/2 to 2 lbs lean ground beef
1 24 oz jar salsa (mild, medium or hot to your taste)
3 to 4 TBSP chili powder
1 tsp ground cumin
2 or 3 15 oz cans beans of your choice. (I like pintos best)
V-8 or tomato juice to thin to proper consistency


Saute beef in a heavy soup pot until no color remains. Drain any excess fat. Add chili powder and cumin and stir to mix. Pour in salsa and beans and allow to come to a boil. Taste and adjust seasonings. Add juice to desired consistency. Bring back to a full boil and reduce heat to a simmer. Cover and allow to simmer, stirring occasionally, about 30 minutes to blend flavors. Serve hot with grated cheese, sour cream and oyster crackers.

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