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GLENDA VAUGHN'S TEXAS-STYLE CHILI

    2 pounds of ground beef (can substitute ground pork,
      turkey, chicken, buffalo or other meats)
    1 can (15 oz.) Ranch Style® beans
    1 packet (1 1/8 oz) Williams Original Chili Seasoning®
    2 cans (each 4 oz) tomato sauce (or use as much as
      one 14.5 oz can)
    2 tablespoons vegetable oil
    1 medium onion, chopped
    16 oz. water
    salt and pepper

  • In a large stew pot or skillet, sauté chopped onions in oil until clear and slightly brown.
  • Crumble and brown 2 lbs. ground beef. Drain fat, if desired.
  • Stir in packet of Williams Original Chili Seasoning® until well mixed.
  • Add can of Ranch Style Beans® and stir.
  • Add tomato sauce.
  • Stir in water, mixing well.  
  • Add salt and pepper to taste.
  • Simmer at least 10 minutes, or longer.

    Chili can be topped with shredded cheese, sour cream, chopped onions,
    hot chilies or guacamole. Be imaginative!

    Yield is 8 Servings.

    Left-over chili (if you ever have any!) can be served over tortilla chips with added toppings, or
    on hot dogs.

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