Lynn Dickey's Award Winning Chili Recipe

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2 pounds lean ground beef

4 cans SW Original Chili Makin’s 26.5 oz. (Pinto Beans, Sauce & Seasoning)

1 small chopped onion

1 cup medium Picante sauce (Pace)

2 teaspoons crushed Red Peppers

2 tablespoons minced garlic

Salt

Pepper

Heat the beans, picante sauce, and red peppers in crock-pot.

In a large skillet add onion, garlic cook until slightly tender. Add the ground beef and cook until browned. Skim off excess grease and add the cooked beef to the bean mixture. Salt and Pepper to taste. I bring the mixture to a boil then turn the crock pot down to low for a few hours or all day, stirring occasionally.

I serve with warm French bread or hard rolls.

Garnishes I like to use: sour cream, shredded Cheddar or Jack cheese, chopped onions, and sliced avocado

Note: I don’t measure exact amounts when it comes to spices… So just use your own judgment on how spicy you like it.