This is such a great easy recipe!  You can add tomatoes, onions, peppers, whatever you like.  My mom favors cut up pieces of hot dogs.  I made this a little different by using a packet mix and then incorporating some additional spices.


1.5 pounds of lean ground beef

1 4oz. sirloin tip steak (you can use any type of steak) cut into bite size pieces

1 Carroll Shelby’s Chili Kit

1 8oz. can tomato sauce

1 16oz. can tomato puree

2 8oz. cans water

1 15oz. can Goya Dark Red Kidney Beans

1 15 oz. can Goya Light Red Kidney Beans

Chili Powder, Cumin, Cayenne Pepper and Nutmeg

Brown the steak in large stock pot, add the ground beef.  Drain off fat.

Add tomato sauce, tomato puree, water and beans (drained). Add the Carroll Shelby’s Chili spice packet (I omitted the salt packet and just added a pinch of salt).  I then added approximately a tablespoon of chili powder and a teaspoon of cumin, cayenne pepper and nutmeg.  I got the idea of adding nutmeg from Rachael Ray, as she says…it just adds a little something that makes people say, hmm…what is that I taste.  To make the Chili thicker I added the Mesa packet which was included in the kit.

Cover and simmer on low.  This will be ready in 30 minutes, but I like my chili to simmer all day.

Top with sour cream and shredded cheese.  You can serve with rustic bread or as my Star likes, over a bed of rice.



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