“This filling, hearty recipe comes from my grandmother,” writes Jenny Greear from Huntington, West Virginia. “It’s full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.” JENNY’S TIP: “If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.”
- 2 pounds lean ground beef (90% lean)
- 1-1/2 cups chopped onions
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) tomato sauce
- 1 package (10 ounces) frozen corn, thawed
- 1 cup salsa
- 3/4 cup water
- 1 can (4 ounces) chopped green chilies
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through. Yield: 10 servings (2-1/2 quarts).
Originally published as Flavorful Southwestern Chili in Simple & Delicious March/April 2007, p15
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