At our church’s annual chili cook off, this chili came at the top. I know because I helped with the judging. The blue ribbon went to the wife of one of the judges (just sayin’).
2 lbs. ground beef
1 tsp. black pepper
1 tsp. garlic salt
4 Tbs. chili seasoning
2 1/2 cups tomato sauce
1 (8 oz.) jar salsa
3 or 4 cups of leftover pinto beans
(or 2-15 oz. cans of light or dark red kidney beans, or chili beans)
Brown hamburger and drain off grease. Add pepper, garlic salt, and chili seasoning. Mix in the tomato sauce and the salsa. Bring to a low boil over medium heat. Cover and reduce heat. Simmer on low for at least 1 hour. Always better the next day.