It may seem odd to people that I’d make chili in the summertime. But, I love it and 1 pot will feed the Hubs and I for 3-4 days and it’s easy to bring to work for lunch. Plus, my chili tastes pretty darn good, if I do say so myself. I’ve made this before with ground turkey, and it’s equally delicious. Make it now, thank me later.
Holly’s Chili (it’s fairly spicy – fyi)
- 2 pounds of lean ground beef or turkey
- 1 yellow onion, rough chop
- 2 teaspoons freshly ground pepper
- 1/2 teaspoon garlic salt
- 1 jar of Ragu (traditional, flavored with meat)
- 1 8-oz jar of salsa (I like Chi-Chi’s Medium)
- 4 tablespoons of chili powder
- 1 15-oz can of spicy chili beans (get non-spicy ones if you want)
- 1 15-oz can of dark red kidney beans
- 1 can of corn (I actually use 2 cans b/c I worship corn)
- Tabasco, to taste (use caution)
- Red pepper flakes, to taste (use caution)
- In a large frying pan, brown the beef with the onions until the beef is no longer pink and the onions are translucent. Drain grease.
- Pour the meat/onions into a larger pot. Add the tomato sauce, salsa, chili powder, black pepper, garlic salt, kidney beans, chili beans, and corn. Mix well
- Slowly add in Tabasco and red pepper flakes – SLOWLY. Get the chili to the spice level that floats your boat.
- Simmer on low for 1 hour.
- Eat for the next 3-4 days.