Flavourful Southwestern Chili
2 pounds of lean ground beef
1.5cups of chopped onions
2 cans (14.5oz each) diced tomatoes, undrained
1 can (15oz) pinto beans, rinsed and drained
1 can (15oz) of tomato sauce
1 package (10oz) frozen corn, thawed
1 cup of salsa
3/4 cup of water
1 can (4oz) of chopped green chilies
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
1 - 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.
2 - Serve desired amount. Cool remaining chili; transfer to freezer containers. Maybe frozen for up to 3 months.
TO USE FROZEN CHILI: Thaw in the refrigerator. Place in a saucepan; heat through.
TIP - If feeding chili to a crowd, add an extra can or two of beans to make the meat go farther.
Miranda's Mix Ups: I didn't use the dutch oven (heck I don't own one!) I used the crock pot instead. Once the meat an onions were cooked up I put it all in the crock pot. I didn't measure so much as "guestimate" for some of the things. For example, I did the 2 cans of diced tomatoes, no clue what pinto beans were so I did black and white beans instead (1 can of each), tomato sauce was "about" 1 cup seeing as it was the end of the container, frozen corn was around 2 cups or so (I just used up the rest of the bag from the freezer), and NO chopped green chilies. I hate to say it but when I was "sprinkling" in the cumin it kinda... dumped... so I added more garlic powder to take the taste out.
K and Q haven't had any
Arnold - liked it (which is saying something considering he hates beans in his chili!
Me - it was GREAT. I really enjoyed a different taste for it.