CHILE CON CARNE                         More recipes>>

Prep: 25 minutes Cook: 1 hr 25 min. Makes 8 servings, about 1 ½ cups

2 pounds of lean ground beef

1 large onion, chopped (1 cup)

3 cloves garlic, chopped

2 tablespoons chili powder

½ teaspoon salt

½ teaspoon garlic salt

2 teaspoon ground cumin

2 teaspoon dried oregano leaves

1 ½ teaspoons cocoa (yes, I said cocoa… trust me)

¼ - ½ cup Sassy Senoritas Salsa (depending on how you like the heat)

2 cans 15 or 16 oz red kidney beans, undrained

2 cans 15 oz Mexican style stewed tomatoes

1.Cook beef, onion and garlic in 3-qt sauce pan, stirring occasionally, until beef is brown, drain.

2.Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

3.Stir in beans. Heat to boiling; reduce heat to low. Simmer, uncovered about 20 minutes, stirring occasionally, until desired thickness. Serve immediately, top w/shredded cheese and/or sour cream.