Tex-Mex Tailgater'S Chili
- 1 lb. lean ground beef or pork
- 1 (16 oz.) jar chunky salsa (mild, medium or hot)
- 1 c. water, divided
- 1 pkg. brown gravy mix
- 1/2 tsp. ground cumin
- 1 (15 oz.) can black beans, rinsed and drained
- 1 to 2 tsp. jalapeno peppers, finely chopped (optional)
- garlic to taste, chopped
- tortilla chips or crackers
- In a 2-quart saucepan or large skillet, cook and stir the ground beef or pork and stir until no longer pink; drain. Add salsa and 1/2 cup water. Heat to boiling. Meanwhile, in a small bowl, blend the gravy mix with 1/2 cup cool water and stir in the cumin. Pour gravy mixture into boiling mixture; heat and stir until thickened. Stir in beans, peppers (if desired) and garlic. Reduce heat and simmer 10 minutes. May garnish with cilantro leaves on the serving plate.
lean ground beef, chunky salsa, water, brown gravy mix, ground cumin, black beans, jalapeno peppers, garlic, tortilla chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=52330 (may not work)