Southwest Chili & Beans

By lianbl88

A spicy blend that lends itself to a variety of dark meats

Ingredients

• 1 1 1 yellow onion
• 3 3 3 lbs. hamburger (or venison burger or ground pork or ground turkey, etc. )
• 1 1 10 – 10 oz. can each of Original Rotel, Rotel Chili Fixings, Rotel Lime & Cilantro
• 2 2 2 cans diced green chili’s
• 1 1 7oz. – 7oz. can Marcos chipotle salsa
• 1 1 14oz. – 14oz. can diced tomatoes, no salt, with basil, garlic and oregano
• 2 2 2 cans pinto beans
• 1 1 1 can red kidney beans
• 1 1 1 can small red beans
• 2 2 2 TBSP Mexican oregano
• 2 2 2 TBSP ground cumin
• 3 3 3 TBSP corn starch
• 3 3 3 cups water
• Large Large soup pot (8 qts )

Details

Preparation time 30mins
Cooking time 120mins
Adapted from images.search.yahoo.com

Preparation

Step 1

Dice onions and sauté over med high heat with 1 TBSP oil until translucent ~ 5 mins. Add hamburger (season with seasoned salt and pepper) and brown well, drain hamburger.
Add meat mixture to soup pot, add tomatoes, chili’s, salsa and seasoning – return to simmering boil.
Drain and rinse beans, add water and beans. Return to simmering boil.
Mix 3 TBSP cornstarch with ¾ cup water and mix into chili, stir well until thickened.
Reduce heat to low, cover and simmer for 1 hour.