Chili Fiesta

Bekah family used to make this thick chili recipe. It was passed on from her maternal grandmother. But the trick is it has a bunch of toppings to make it more fun. The units I’ve written down are half of the original which apparently made 30 servings and adjusted for current canned good sizes.

If you’re looking for some variations, check out Tara Waites’s variation on Just A Pinch which was apparently inspired by a favorite in the Texas public school cafeteria menu. Bekah’s grandmother was involved in school meals in Dallas so I wonder if Tara got it from her. A similar (but different) recipe is, see Cream Cheese Slow Cooker Chicken or the soup tag.

Summary

• Prep Time: 5 minutes
• Cook Time: 30 minutes (but longer is better)
• Servings: 15

Ingredients

• 1 1/2 diced onion
• 2 lbs ground beef
• 1 1/2 Tbsp garlic salt
• 2 Tbsp chili powder
• 1/2 tsp cumin
• 1 16 oz can diced tomatoes
• 1 16 oz can tomato sauce
• 1 6 oz can tomato puree
• 2 16 oz can Ranch style beans
• white rice
• chips (preferably Fritos)
• shredded lettuce
• fresh diced tomatoes
• shredded cheese
• sour cream
• salsa

Directions

1. Saute diced onion: 1 1/2 in a pot till they start to become translucent
2. Add ground beef: 2 lbs to the pot and brown.
3. When the meat is almost done add garlic salt: 1 1/2 Tbsp, chili powder: 2 Tbsp, cumin: 1/2 tsp.
4. Add diced tomatoes: 1 16 oz can, tomato sauce: 1 16 oz can, tomato puree: 1 6 oz can, and Ranch style beans: 2 16 oz can
5. Simmer for at least 30 minutes
6. While the pot cooks, make white rice
7. Serve with rice and chips (preferably Fritos) garnished with shredded lettuce, fresh diced tomatoes, shredded cheese, sour cream, salsa and any other desired toppings.