Wednesday, October 14, 2009

Blue Ribbon Chili # 2 from Watkins

Blue Ribbon Chili #2

2 lbs lean or extra lean ground beef

6 oz (half bottle) Tropical SalsaWatkins

1 cup ketchup

1 tsp Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)

2 cans (15 oz each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky vegetables)

1 can (15 oz) hot chili beans

1 can (15 oz) light red kidney beans

5 tbsp Watkins Chili Seasoning (more or less to taste)

1/2 tsp Watkins Rosemary

1 can (15 oz) mushrooms

1/2 tsp Watkins Red Pepper Flakes

Toppings for garnish

Cooking Directions
Brown ground beef and drain well.

In a medium pot on medium heat, combine browned meat, Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Chili Seasoning, Rosemary and mushrooms.

Cook for two hours (stovetop: bring to boil and simmer for 1 hour).

Add Red Pepper Flakes (if desired) and simmer for at least 1 more hour.

Cool and refrigerate overnight. Reheat and serve.

Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers.

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