Easy Salsa Chili
By: Elizabeth Edwards
Published: Thursday, February 18, 2010 - 7:39am

Ingredients




1 1/2 pounds ground round
3 cans dark red kidney beans, liquid drained
24 ounces thick and chunky salsa (mild, or as hot as you like)
16 ounces canned tomato sauce
Garlic powder 
onion powder
salt

Preparation

1 Crumble the ground beef into a large pot. 2 Sprinkle liberally with salt, garlic powder, and onion powder. Brown the ground beef, breaking it up with a wooden spoon. Drain any grease by dumping the meat into a colander in the sink, then wipe out the bottom of the pot if necessary. 3 Put the ground beef back in the pot. 4 Add the 3 cans of drained kidney beans, the jar of salsa, and the can of tomato sauce. 5 Stir well to combine and taste to adjust seasonings. 6 Turn the heat up to high until the surface of the chili starts to boil, stirring occasionally. 7 Once it comes to a boil, cover the pot and turn the heat down to medium low, just enough to keep the chili simmering. Simmer about an hour, stirring occasionally.

About


I adapted a recipe I found in Kraft Food & Family to take advantage of sale prices at the grocery store, and came up with this chili recipe that everyone loves! It takes just a few minutes to throw the ingredients together, and it tastes even better the next day. 
The original recipe called for sprinkling the top of the chili with cheese, but my family prefers to eat it with saltine crackers. It's also good served with warm corn muffins. I hope you enjoy it as much as we do!

Comments:
Connie Kmiec

Yummmm..my family would love this!