We’ve been enjoying this chili for a long time and were happy to see it in the January Watkins Highlights catalog. It’s perfect for those chilly winter days. One of the keys it to make it the day before because sitting overnight really helps the flavors to mix.
Ingredients:
- 2 lbs lean or extra lean ground beef
- 6 oz (half bottle) Watkins Tropical Salsa
- 1 cup ketchup
- 1/2 cup milk
- 1/4 lb (1 stick) butter
- 1 tsp (for more heat, increase to taste) Watkins Calypso Hot Pepper Sauce
- 2 cans (15 oz each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky)
- 1 can (15 oz) hot chili beans
- 1 can (15 oz) light red kidney beans
- 5 tbsp (more or less to taste) Watkins Chili Seasoning
- 1/2 tsp Watkins Rosemary
- 1 can (15 oz) mushrooms
- 1/2 tsp (optional, may be added as condiment later) Watkins Red Pepper Flakes
- Toppings for garnish (see below)
Directions:
- Brown ground beef and drain well.
- In slow cooker on high heat (or pot on stove top over medium heat), combine browned meat, Tropical Salsa, ketchup, milk, butter, Calypso Sauce, tomato sauce, beans, chili seasoning, rosemary and mushrooms.
- Cook for two hours (stovetop: bring to boil and simmer for 1 hour).
- Add red pepper flakes (if desired) and simmer for at least 1 more hour.
- Cool and refrigerate overnight.
- Reheat and serve.
Toppings:
Make available: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers for garnish as desired.
Enjoy!
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