Saturday, January 22, 2011


(A fresh made pot of chili with the steam rising)


2 pounds ground beef (or turkey)
1 cup diced onions
1 (15 1/2-ounce) cans chili beans
1 (15 1/2-ounce) can  black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can stewed tomatoes
2 (14 1/2-ounce) can tomatoes with chiles
1 (4 1/2-ounce) can diced green chiles
1 T. sliced, chopped jalepenos
1 (4.6-ounce) can black olives, drained and sliced, optional
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the  browned beef and onions to a stockpot. Add the beans, corn, tomatoes, green chiles, jalepenos, taco seasoning, and ranch dressing mix, and cook  uncovered on stop top for 2 hours on medium heat, turn down to low and cook for an additional hour or two covered.

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or however you want.

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