Sunday, January 18, 2009

Four Star Texas Chili

1 lb. each of two types of meat (beef, turkey, venison, or chicken)
1 large onion, chopped (2 C)
½ C Italian dressing
1 16 oz. jar of salsa
1 can (14½ oz.) broth
1 T chili powder
2 cans black beans, drained and rinsed
4 C hot cooked rice

Brown meat with onions in dressing. Mix salsa, broth, and chili powder in slow cooker. Add meat and beans. Cook on low for 4-6 hours. Serve over rice. Top with shredded cheese and sour cream.

The success of this chili is the salsa. We love On The Border salsa, and it gives the dish a deliciously spicy flavor. Milder salsa will produce milder chili. Add more chili powder or some red pepper flakes for a little more heat.


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