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  1 lb ground beef or sausage (you can substitute with ground turkey or leave out the meat for a vegetarian option)

• 1 15.5oz can each:

  • Black Beans

  • Pinto Beans

  • White “Navy” Beans

• 1 10oz can Ro-Tel Tomatoes

• 8oz Tomato Sauce

• 1 28oz can Crushed Tomatoes

• 3 cloves minced garlic

• ½ medium onion diced

• 1 Tbs oil

• 1 ½ tsp black pepper

• 1 box Carroll Shelby's Chili Kit (use the whole cayenne pepper packet if you like spicy…I use about half) You can substitute with your favorite packet of chili mix if you can’t find Shelby’s.

• 1 cup hot water to mix with Masa

• 2 cups hot water

Recommended Toppings:

Chopped Cilantro

Shredded Cheese

Minced Onions

Sour Cream

Salsa

Heat up a deep skillet or large pot with the oil.

Sauté onions till they start to appear translucent.

Add ground beef and brown with garlic.

Stir in Shelby mix, reserve masa packet and 1/4 cup hot water.

Rinse all of the beans and add to the pot.

Add in tomatoes, tomato sauce, 1 cup hot water, and pepper

Stir till heated through.

Mix masa packet with ¼ cup hot water and add to the pot.

At this point determine if you want your chili to be thinner. If you do then add more hot water. If you want it thicker then cook it longer to let the liquid condense.

Let simmer for 20 minutes. Serve with your favorite toppings.

This makes about 12 servings so you can freeze it in 2-4 person servings after fully cooling. Even better the next day and great to make Chili Dogs with later in the week.