Black Bean Garlic Chili

2 Tablespoons Brian’s Medium Chili Powder
2 lbs ground beef
1 jar Cherith Valley Garlic Salsa (this is a mild garlic, tomatillo salsa)
1 bottle Oaxacan Hot Sauce (a mild, Mexican-style hot sauce)
4 cans black beans
1 Teaspoon salt (if you use a different salsa or hot sauce, you may not need the salt)

Brown the ground beef with the chili powder. Mix in the remaining ingredients (do not drain the beans – use the liquid, as it thickens the chili beautifully). Heat until fully warm, stirring occasionally. The flavors are even better if you let it sit overnight in the fridge and then reheat.

Notes: Garnish with fresh cilantro, shredded cheese and/or sour cream dip (sour cream mixed with a dry rub seasoning like Head Country, Aussie Barbie Dust or Open Range). Serve with Chow Chow Cornbread.

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