Mexican Chili


1 15oz. Can of White Cannelini Beans
1 15oz. Can of Kidney Beans
1 15oz. Can of Pinto Beans
1 Pound of Ground Beef
2 Tbs. of Olive oil
2 Cloves of Garlic crushed
¼ Red Onion (or white) chopped.
2 Tsp. of Chili powder
1 Tsp of Garlic powder
2 Tsp Garlic salt
Black pepper to taste
1/2 Cup red wine
2 Tbs. of Brown sugar
1 16 oz. jar of San Luis Salsa Co. Original or Hot Salsa, Habanero or Jalapeño Salsa

In a large stockpot sauté the crushed garlic and chopped onion in the olive oil. Add the ground beef and season with ½ the garlic salt and pepper to taste. Drain the fat and return to the stove. Add the Salsa and remaining ingredients. Bring to a boil then reduce to a simmer for 20 minutes. Refrigerate before serving for peak flavor. Enjoy!

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