Heidee's meat mixture is the starting point for this nice hearty chili that cooks up in a jiffy. "Choose different salsa if you like your chili milder or hotter," Heidee recommends.
- 2 cups cubed cooked roast beef
- 1-1/3 cups salsa
- 1/2 cup beef broth
- 1/4 cup water
- 1 to 2 teaspoons chili powder
- 1 can (16 ounces) kidney beans, rinsed and drained
- In a large saucepan, combine the beef, salsa, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in kidney beans; heat through. Yield: 3-4 servings.
Originally published as Chunky Chili in Quick Cooking January/February 2000, p14
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