Razorback Chili

• 1 pound lean ground beef (90% lean)
• 2 cans (16 ounces each) chili beans, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) tomato sauce
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 cup salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 10 cups corn chips, optional
• 1-1/2 cups shredded cheddar cheese
• 3/4 cup sour cream

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
2. Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.

ground beef, chili beans, kidney beans, tomato sauce, tomatoes, salsa, chili powder, ground cumin, onion powder, garlic, salt, corn chips, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/razorback-chili/ (may not work)