Tuesday, April 28, 2009


I made Fiesta Chili (my original recipe) yesterday and we had it for supper last night....and again tonight. It's a good thing Spouse doesn't mind leftovers. Actually, we think chili tastes better the second night. I like to cook some macaroni and add it to my chili. Yummmm.


1 pound lean ground beef or turkey (can use less, or no meat at all)
1 small onion - chopped
2 cans Bush brand pinto beans - drained
1 large jar (16 oz.) mild or medium Pace picante sauce
1 bottle (8 oz.) mild or medium Ortega mild taco sauce
2 cans Hunt's chili-ready diced tomatoes
1 can Campbell’s Healthy Request tomato soup
1 can water (after adding soup, fill can with water and add)

For serving:
1 package Kraft shredded cheddar cheese
Tortilla chips or crackers

Brown ground beef or turkey in skillet over medium heat, drain, rinse, and add chopped onions. Cook on low until onions are cooked though. Put cooked meat and onions in crock pot and add all other ingredients (except cheese and taco chips). Cook on high for 3-4 hours, stirring at intervals, or cook on low heat overnight. Sprinkle shredded cheddar cheese over chili before serving. Add tortilla chips or crackers as desired.

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