Cowboy Chili

You know you live on a ranch when the activity for the day after Thanksgiving is not Black Friday Sales, but working calves because the 'kids' are home. That was our plan and daughter and her husband were the crew. Since I got to stay in where it was warm and clean, my activity was lunch. The cool day called for a special chili. This recipe is from my friend Sharolyn, she calls it "Wendy's Chili", we called it Cowboy Chili, in reference to the day's activities.

Recipe for “Wendy’s Chili”

2 lbs. lean ground beef (browned and rinsed)

1 – 14 oz. can kidney beans (drained and rinsed)

1 – 14 oz. can pinto beans (drained and rinsed)

1 – can Ranch style beans

1 – 10 oz. can Rotel

1 – 14 oz. can stewed tomatoes

4 – 8 oz. cans tomato sauce

1 – onion, chopped

1 – bell/sweet pepper, chopped

Garlic to taste

1 package chili seasoning

Optional:  1 Tablespoon brown sugar 

 (I omitted the kidney beans, didn't have those in the pantry, and used 1 -15 oz. can of tomato sauce with 1 -12 oz. can of tomato juice instead of the 4 - 8 oz cans of tomato sauce)

Saute onion and pepper, add garlic; combine remaining ingredients and simmer or place in crockpot.  (Cook on low for 4-6 hours)