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Ingredients:
1 medium onion, chopped
1 pound (16 oz) ground beef (80/20 - coarse grind is best, but regular ground beef works fine)
1 jar (16 oz) prepared salsa (your preference on heat level. I use Medium)
1 can (15 oz) tomato sauce
1 can (15 oz) chili beans in sauce (optional - REAL chili doesn't have beans, but I like beans)
1 TBSP chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
Procedure:
In large pot, add ground beef and cook over medium heat until it begins to brown. Add chopped onion and continue to cook until beef is done. If necessary, drain rendered fat and return to pot. Add seasonings and stir. Cook for a few more minutes over medium heat to let spices "breathe". Add jar of salsa, plus just enough water to get the last bits of salsa out of the jar. Add tomato sauce and reduce heat to low. Cook, covered for at least 1-2 hours, stirring occasionally.
Additions/Substitutions:
The beans are entirely optional, but feel free to experiment. I've used canned chili beans, black beans, pinto beans, kidney beans all with success. If you don't like beans, don't add them.
As printed, this recipe makes a chili which is flavorful, yet not overly spicy. I have IBS, and it doesn't irritate me. If you like your chili spicy, then you could add 1/4 to 1/2 tsp of cayenne pepper to the spices to turn the volume up. Alternatively, if you want a milder chili, then use a MILD salsa instead of the Medium I use.
If you want to really ring alarms - try this: Get a small jar of crushed red pepper flakes and pulverize them in a spice grinder/coffee grinder. Add 1/4 tsp of this ATOMIC dust to your chili and taste. Add more to your liking.
Serving:
As printed, this will serve 4-6 people. Recipe easily doubles, triples, etc. I serve with saltine crackers, sour cream, scallions, but feel free to add chopped jalapeños or other chili peppers, whatever you like.
P.S. I've won Chili Cook-Off contests with this chili in Wyoming as well as in Iowa
1 medium onion, chopped
1 pound (16 oz) ground beef (80/20 - coarse grind is best, but regular ground beef works fine)
1 jar (16 oz) prepared salsa (your preference on heat level. I use Medium)
1 can (15 oz) tomato sauce
1 can (15 oz) chili beans in sauce (optional - REAL chili doesn't have beans, but I like beans)
1 TBSP chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
Procedure:
In large pot, add ground beef and cook over medium heat until it begins to brown. Add chopped onion and continue to cook until beef is done. If necessary, drain rendered fat and return to pot. Add seasonings and stir. Cook for a few more minutes over medium heat to let spices "breathe". Add jar of salsa, plus just enough water to get the last bits of salsa out of the jar. Add tomato sauce and reduce heat to low. Cook, covered for at least 1-2 hours, stirring occasionally.
Additions/Substitutions:
The beans are entirely optional, but feel free to experiment. I've used canned chili beans, black beans, pinto beans, kidney beans all with success. If you don't like beans, don't add them.
As printed, this recipe makes a chili which is flavorful, yet not overly spicy. I have IBS, and it doesn't irritate me. If you like your chili spicy, then you could add 1/4 to 1/2 tsp of cayenne pepper to the spices to turn the volume up. Alternatively, if you want a milder chili, then use a MILD salsa instead of the Medium I use.
If you want to really ring alarms - try this: Get a small jar of crushed red pepper flakes and pulverize them in a spice grinder/coffee grinder. Add 1/4 tsp of this ATOMIC dust to your chili and taste. Add more to your liking.
Serving:
As printed, this will serve 4-6 people. Recipe easily doubles, triples, etc. I serve with saltine crackers, sour cream, scallions, but feel free to add chopped jalapeños or other chili peppers, whatever you like.
P.S. I've won Chili Cook-Off contests with this chili in Wyoming as well as in Iowa