Texas Style Chili

32.0 oz Ground beef, extra lean (15% fat) pan broiled
0.5 cup (8 fl oz) Water, tap
4.0 cup Beans, red kidney
4.5 Cup Stewed Tomatoes, Canned, No salt
6.0 serving Carroll Shelby's Chili Kit

INGREDIENTS 2 Pounds 15% Ground Beef.(I use grass fed.) 1 Package Carroll Shelby's Chil Fixin's 3 Cans stewed diced tomatoes. (Try using fire roasted for a nice smokey flavor.) 4 Cans of kidney beans drained. (I make my own beans and the sauce is nicely flavored so I include the liquid in the recipe. Reduce liquid to 1/2 cup if you use the bean liquid.) 1 Cup Water DIRECTIONS Brown ground beef and drain liquid. Add the tomaatoes, beans and the large seasoning packet from the Carroll Shelby's mix. Simmer for 15 minutes on low heat, stirring frequently. Mix masa with 1 cup of water. Stir into the chili until well blended and cook on low for another 10 minutes. Add as much or as little of the small packet of cayenne as you like. Add a little at a time, tasting as you go so you don't get it too hot. As if there is such a thing. :) Don't shy away from the size of this recipe. I cook for two and I figure if I'm going to cook something, I may as well cook enough to put away for another time. I spoon this into canning jars and freeze. Freezes beautifully. Thaw one day in the refrigerator and reheat on the stove or in microwave. . Serving Size: 1 Cup

Number of Servings: 12.0

Recipe submitted by SparkPeople user KYLIESABRA2.