This is a favorite Utah State tradition, served warm outside the TSC on cold Logan days!
Chili
1 lb. ground beef browned and drained
1 whole onion finely chopped (cook this with the beef)
1 can chili beans in sauce
1 can kidney beans
1 can corn
1 can tomato sauce (15 oz)
1 can tomato paste
1 can diced tomatoes with chilies
2 TBS. chili powder
2 tsp. salt
1 tsp. pepper
Brown beef with onion, add all other cans and bring to a boil. Simmer for 30-45 minutes on low.
Pour over:
Individual Size Bags of Fritos chips
Top with:
Shredded Lettuce
Diced Tomatoes
Cheese
Sour Cream
After 5 years at USU I never have yet tried one of these. I'll have to go visit my husband one of these days when they are doing those. (He's a professor at USU.)
ReplyDeleteWelcome to Daring Baker's for February! I've only been a member for one month but it has been fun so far!
ReplyDeleteI linked to your blog and from your post realized we are both in Cache Valley - small world. I'm excited to try some recipes from your blog!
Wow THIS takes me right back to my Utah State days! Where did you find this recipe? Or were you one of the lucky ones out serving it on a cold afternoon?
ReplyDeleteI've been wanting to try this for almost a year. Finally got around to it, and it was great!
ReplyDelete