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Ingredients:
1 1/2 pound ground chuck or round
1 large onion
3 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon cumin
2 (19 ounce) cans tomatoes with chilies
1/2 cup water
1 cup salsa, any type
1 cup frozen corn (optional)
1 (28 ounce) can chili beans (with sauce)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Brown beef and cook until no longer pink, breaking up as you go. Dice onion and add to pot. Sprinkle garlic,chili powder, and cumin over beef. Stir in onion and sauté 2 to 3 minutes.
Stir in tomatoes, water, salsa and corn. Bring to gentle boil and simmer 15 minutes, stirring occasionally. Add the beans to the pot. Cook covered until beans are tender -- about 5 minutes.
Note: This can be used for topping hot dogs, tortilla chips, omelets (melt Colby-Jack with it!), or eating it by the bowl! Freeze in containers when cooled for at least 30 minutes and mark containers before freezing.
Recipe submitted by: Brenda Hyde
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