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Soups - Texas Chili

  • 11/2 to 2 pounds of stew beef
  • 2 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 cup water
  • 1 (15-ounce) can stewed tomatoes
  • 1 (16-ounce) jar salsa
  • 2 (15-ounce) cans pinto beans
  • 2 (15-ounce) cans kidney beans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons chili powder

In a large skillet, mix beef, garlic, onions, and water. Simmer over medium heat until beef is done, stirring occasionally.
While beef mixture is simmering, combine all remaining ingredients in a large pot. Add beef mixture to the bean mixture and simmer over low to medium heat for 20 to 30 minutes.
Yield: Six to eight servings
Note: For a spicier chili, add dried, crushed red pepper to taste or use medium or hot salsa.
Submitted By: Wanda Carden
Anderson Farmers Co-op
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