Razorback Chili Recipe

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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

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Razorback Chili Recipe

Prep: 15 min. Cook: 50 min.

Yield: 10 Servings

15 50 65

Ingredients

1 pound lean ground beef (90% lean)
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

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.
Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 165 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 663 mg sodium, 20 g carbohydrate, 6 g fiber, 15 g protein.

Originally published as Razorback Chili in Test Kitchen Favorites 2004 , p80