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Jesse Garon
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Southwestern Chili

The temperature drops and chili just demands to be simmered on the stove, doesn't it?!!

2 pounds lean ground beef
1-1/2 cups chopped onions
2 cans (14-1/2 oz each) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 package (10 oz) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 oz) chopped green chilis
1 tsp ground cumin
1 tsp garlic powder
Tortilla chips, crushed for topping

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.

Serve desired amount with tortilla chips for topping.  Cool any remaining chili; transfer to freezer containers.  May be frozen for up to 3 months.  To use the frozen chili:  thaw in the refigerator.  Place in a saucepan, heat through.

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Topics : Hospitality_Recreation
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09/19/2012 10:32AM
Southwestern Chili
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