Razorback Chili

Name: Razorback Chili
Ingredients: 1 pound lean ground beef (90% lean); 2 cans (16 ounces each) chili beans, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) tomato sauce; 1 can (10 ounces) diced tomatoes and green chilies; 1 cup salsa; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon salt; 10 cups corn chips, optional; 1-1/2 cups shredded cheddar cheese; 3/4 cup sour cream

14 ingredients

2 steps

Ingredients

1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups shredded cheddar cheese
3/4 cup sour cream

Directions

1

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
2

Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.