Tasty Tuesday: Michelle's Meaty Chili

I adapted this recipe from another recipe I found online. (Not certain of source). Over the years I have made my own tweaks – and we love it. The kids love chili night; and, best of all, it makes fantastic left-overs.

*please excuse my poor quality photography

Michelle’s Meaty Chili

Ingredients

2 lb. ground beef (I use the 97% fat free) *I have also used turkey. It tastes great also

½ onion, diced

1 jar dark red kidney beans, drained and rinsed

1 jar light red kidney beans, drained and rinsed

1 jar tomato sauce

1 16 oz. jar of salsa (the salsa pictured came from Aldi – and is the best!)

1 packet chili seasoning (we use mild, you can go as hot as you like)

Few dashes of salt and pepper
*If you feel this is too dry, try adding extra tomato sauce or salsa

To garnish:

Cheddar cheese

Sour cream

Tortilla strips

Directions

Brown meat and onions over medium-high heat til cooked through

Drain grease from meat and return to stove top

Add in tomato sauce, salsa, drained and rinsed kidney beans, chili seasoning and a few dashes of salt and pepper.

Give it a good stirring – and bring back to a boil.

Cover and reduce heat to medium-low or low and simmer for at least one hour.
Garnish & serve.