Tuesday, January 31, 2012

Beefy Black Bean Chili

  • 1 sm. can black olives
  • 2 (15 oz) cans black beans undrained
  • 2 (8oz) cans tomato sauce
  • 1 lb lean ground round
  • 1 cup medium or hot chunky-style salsa
  • 1 tbsp chili seasoning mix
  • shredded cheddar cheese
  • sour cream
  1. Cook meat in a large saucepan over med-high until browned stirring until it crumbles.  Drain.  
  2. Drain and mash 1 can of beans.  Add mashed beans, undrained beans, salsa, tomato sauce and seasoning mix to sauce pan; stir well.  
  3. Cook over medium heat 10 minutes or until thoroughly heated. 
  4.  Top with sour cream and cheese.

1 comment:

  1. I love this so much better than regular red bean chili.