This is a favorite recipe of ours that we’ve modified over the years, and encourage you to do, as well. Almost any salsa and hot sauce combination will work — based on your personal flavor and heat preferences. You may also want to double the amount of chili powder for more depth of flavor. This chili is very easy to assemble in the morning and then leave it to warm throughout the day. Perfect for when you have visitors and want to be sure “something” great is ready to eat whenever people are hungry.
3 lbs. ground beef
1 16 oz. jar Cherith Valley Gardens Garlic Salsa
7 15 oz. cans black beans
1 Tablespoon Brian’s Medium Chili Powder
1 4 oz. bottle Cackalacky Hot Sauce
In a medium sauce pan, cook ground beef mixed with the salsa (it is a green, tomatillo-based salsa) until no pink is showing in the meat. Place in slow cooker (crock pot) and add black beans, chili powder and hot sauce. Stir and let warm until hot (1-2 hours).
Topping suggestions: sour cream flavored with the Brian’s Medium Chili Powder or Adobo Seasoning (1 Tablespoon per 8 oz. sour cream), grated cheddar or monterey jack cheese, chopped onions or diced jalapenos.
Serve with garlic bread or oyster crackers.