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Wild West Chili

This isn't "authentic" Texas chili, but it's easy to put together and makes a fine supper. For an authentic touch, stir in some masa harina after it's simmered for about 10 minutes. It will thicken the sauce and lend a true Tex-Mex flavor to the dish.
  • 1-1/2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 can (15 ounces) Ranch Style Beans or chili beans, undrained
  • 2 cans (10 ounces) Ro*Tel Diced Tomatoes, undrained
  • 1 to 2 tablespoons Gebhardt Chili Powder or other good chili powder
  • 1 slightly rounded tablespoon of masa harina (optional)
Cook ground beef, onion, and garlic in a large skillet or Dutch oven over medium-high heat until beef is crumbled and no longer pink; drain.

Add beans, tomatoes and chili powder; mix well. Bring to a boil; reduce heat to low.

Cook uncovered for 15 to 20 minutes, stirring occasionally. Season to taste.

Makes 6 servings.

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