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Chili with Salsa

Updated on August 17, 2012

Chili with Salsa

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A Different but Delicious Take on an Old Favorite

The origins of chili is not really known for sure. Many people believe this to be of Mexican origin as in Chili con Carne. This however is unlikely since this dish is not really served in Mexico, except in a few spots that cater to tourists. The Mexican people, especially those of Indian descent still eat the way they have for centuries and do not change their cooking habits often. Another theory is that this dish originated in America during a time when meat was expensive and poor people needed a way to stretch their meat. Yet another theory of the origin of chili is that "la Dama de azul" or the lady in blue, a Spanish nun by the name of Sister Mary of Agreda put the recipe for chili on paper first in the 17th century. It called for venison or antelope meat, tomatoes, chili peppers, and onions.

Although the origins are unsure, chili remains a delicious and versatile meal that feeds a number of people. There are probably as many recipes as there are people who cook it. Chili can have many different variations. There is red varieties of chili as well as white varieties of chili. Chili can be served with various topping too -- sour cream, cheese, olives, or jalepenos. Some people serve chili over pasta or rice. I always serve chili alone topped with jalepenos and cheese and with a side of saltine crackers. Yum!

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: Several Servings


  • 1 lb ground beef
  • 4 tbsp prepared chili mix, (I like Carroll Shelby & Two Alarm)
  • 1 12 oz jar salsa, thick and chunky
  • 2 15 oz cans tomato sauce
  • 1 15 oz can whole kernel corn, drained
  • 2 15 oz cans black beans, drained
  • 1 8 oz bag mexican blend cheese, shredded, optional
  • 1 8 oz cup sour cream, optional
  • 1 jar jalepenos, sliced, optional
  • 1 small Vidalia onion, diced


  1. Brown ground beef and diced onions in a large sauce pot. Drain off the excess grease.
  2. Add the remaining ingredients and mix together well.
  3. Simmer over medium-high heat for about 20-25 minutes or until the chili thickens.
  4. Serve garnished with cheese, sour cream, and jalepenos. Also serve with a big stack of saltine crackers. Yummy!


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