Saturday, December 17, 2005

This is a recipe that I modified from the original that I got from a gal at church. Since I made about four changes to the ingredients (out of necessity because I forgot to buy a couple of ingredients when I was at the store), I’m making this version my own. It’s very easy and it is delicious.

Jen’s Texas Chili
Makes 10-12 generous servings

1 lb. ground beef
1/2 tsp. onion powder
1 29-oz can tomato sauce
1 15-oz can stewed tomatoes
1 10-oz can Ro-Tel
1 16-oz bag frozen corn
1 15-oz can pinto beans, slightly drained
1 15-oz can black beans, slightly drained
2 Tbsp Goya Sofrito (red label)
1 small can diced green chilies
1 packet taco seasoning
1 packet ranch dressing mix

Brown the ground beef in a medium or large stockpot. Drain the fat, if there is a lot. Add all of the ingredients to the pot and let simmer at medium heat for 30-45 minutes. Stir frequently. Can also be cooked in a crockpot on high for about an hour.

Great served with cheddar cheese and Fritos as toppings.

I used a 2 or 3 quart pot and it was full to the brim. This is a thick and hearty chili - not too hot, just a little kick, lots of flavor. Let me know if you make it and what you think.