Sarah's Southwest Chili

I was looking at the 10 day forecast this weekend and Tuesday seemed pretty chili oops chilly-yes a high of 63° is cold for Texas in March.  There are not too many meals that I can remember the first time I ate them. I can remember the first time I ate this, probably because it is incredible.  Sarah is one on my greatest friends and we were roommates during college (BOOMER SOONER). 

She made this for all the roommates during our sophomore year and I remember her coming home with tons of groceries. I grew up with the basic chili that only had 3 to 4 ingredients.  Don’t get me wrong I LOVE a basic chili on a chili cheese dog…taco salad…but this new chili recipe rocked my world. 

The Goods:

• 1-2 lb ground beef (when making for Sean I use 2 lbs)
• ½ medium onion, diced
• 1 envelope ranch seasonings
• 1 envelope hot chili seasoning
• 1 (15.5 oz) can-black beans
• 1 (15.5 oz) can-pinto beans
• 1 (15.5 oz) can-kidney beans
• 1 (15.5 oz) can-corn
• 1 (15.5 oz) can-diced tomatoes
• 1 (15.5 oz) can of water

In a large Dutch oven (or just a pot) brown your meat with your chopped onions.  I usually wait until the meat is somewhat browned to add the onion.  After the meat is cooked pour off the excess grease.  Mix in your 2 envelopes of seasonings. 

Open all your cans and pour into the same Dutch oven (easy clean up). Do not forget to add the can of water!

Simmer for at least 45 minutes and stir occasionally. 

I hope you enjoy this as much as I do!  This is something I make every other week in the winter and occasionally during summer (I crave it year round).  I had to make more pita chips (previous post) because the ones I made last week were devoured.  They were wonderful crumbled on the top of the chili.  Yummy!!!

Grace, peace, and be sure to enjoy some sweets!

{Leslie}