Texans love a good bowl of chili year ‘round. We especially love it in our family, and we are passing this recipe down from one generation to another like it’s gold. It came to me when I was a new bride. I didn’t know how to cook when I got married, but my mother-in-law, a wonderful southern cook, let me stand by her side while she patiently taught me. This was one of my first recipes from that wonderful lady.
- 2 ½ - 3 Ground Beef
- 1 - 14.5 oz. Hunts Tomato Sauce or Chopped Tomatoes
- 1 package of Williams Original Chili Seasoning
- 2 can Bush’s HOT Chili Beans
- 1 ½ cans Water
- Dash of Cayenne
- 2 Tablespoons Mexene Chili Powder (or more)
- ½ teaspoon Salt
- Grated Cheese and Sour Cream are optional toppings
- Brown meat in pan and stir until meat is done. (Meat should be in very small pieces.)
- When browned, add 1 can of tomatoes, seasonings and beans with approximately 1 ½ cans water. Cover and simmer for about 30-60 min.