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Flavorful Southwestern Chili Recipe

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This recipe for Flavorful Southwestern Chili is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pounds lean ground beef (90% lean)
1½ cups chopped onions
2 cans (14½ ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
¾ cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
½ teaspoon garlic powder

Directions:
Directions:
1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.

Yield: 10 servings (2½ quarts).

Personal Notes:
Personal Notes:
This one is full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side. So good!

 

 

 

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