From Sandi's Recipe File - Blue Ribbon Chili

Presents

"Blue Ribbon Chili"

Recipe Source:
From the Personal Collection of
David Squires

Serving Size: ?

Amount Ingredient

2 pounds lean or extra lean ground beef

6 ounces (half bottle) Watkins Tropical Salsa

1 cup ketchup

1/2 cup milk

1/4 pound (1 stick) butter

1 teaspoon (for more heat, increase to taste) Watkins Calypso Hot Pepper Sauce

2 cans (15 ounces each) tomato sauce with chunky vegetables (or substitute one can with green peppers and onions for one of the chunky)

15 ounce can hot chili beans

15 ounce can light red kidney beans

5 tablespoons (more or less to taste) Watkins Chili Seasoning

1/2 teaspoon Watkins basil

15 ounce can mushrooms

1/2 teaspoon Watkins Red Pepper Flakes (optional, may be added as a condiment later)

Toppings for garnish: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers for guests to garnish as desired

Preparation Instructions:

Brown ground beef and drain well. In slow cooker on high heat (or pot on stove top over medium heat), combine browned meat, Tropical Salsa, ketchup, milk, butter, Calypso Sauce, tomato sauce, beans, chili seasoning, rosemary and mushrooms. Cook for two hours (stovetop: bring to boil and simmer for 1 hour). Add red pepper flakes (if desired) and simmer for at least 1 more hour. Cool and refrigerate overnight. Reheat and serve.
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