Mike’s Chili Con Carne

2 pounds ground beef, browned and drained well
2 packets McCormicks Taco Seasoning
2 large cans Tomato Sauce
2 cans corn
2 cans kidney beans


Brown and drain thoroughly ground beef. Use salt and pepper liberally while browning.

Combine all ingrediants in an 8 quart (or larger) stock pot. *TIP* Be sure to rinse and drain kidney beans and corn before adding. Stir in taco seasoning mix last. Simmer and serve. *TIP* The longer the chili simmers, the better it tastes. We like it best when it’s been simmering all day.

Mike’s Hot Version: Mike likes his chili HOT! He adds jalepenos (to taste – he usually pours ½ the liquid from the can into the pot also -- HOT), onions, and McIlhenny’s Tabasco Sauce. His opinion is chili isn’t good unless you break a sweat smelling the simmering pot!

Sometimes Mike mixes the taco sauce spices from scratch rather than buy the packets. Here’s what you’ll need if you prefer to do that but beware, it’s a little stronger than store bought taco seasoning.

1 Tablespoon ground Cumin
1 Tablespoon ground Oregano
2 Tablespoons ground Cayenne Pepper
1 teaspoon Onion Powder
1 teaspoon ground Paprika
½ teaspoon Garlic Powder
Salt and Pepper, to taste





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