Panda’s Kitchen: Blue Ribbon Chili

Hello lovelies,

We have been having odd weather here in Southern Wisconsin lately for mid-January. It is above freezing and raining! This time of year it is suppose to be snowing! Rain is for spring which is not for a few more months! We did not have a long enough winter, I only got to make chili twice and did not get to make our spicy no-kid chili.

We found this recipe last year while M was staying the night with her grandparents and D wanted to kick our chili up a notch and it was amazing. So for any of you that are still making winter dishes, or have the energy to cook, at 33 weeks pregnant, I do not, I hope you enjoy it!

Blue Ribbon Chili:


2 lbs ground beef

1/2 onion, chopped

1 teaspoon ground pepper

1/2 teaspoon garlic salt

2 1/2 cups tomato sauce

1 (8 oz.) jar salsa con queso, medium heat

4 tablespoons chili seasoning mix

1 can dark red kidney beans

1 can light red kidney beans


Brown ground beef in large pot. Add the onion and cook until the onion is tender.

Add the pepper, garlic salt, tomato sauce, salsa, seasoning, and beans over medium heat. Once the mixture begins to boil reduce to low, and let simmer for at least an hour, stirring occasionally to prevent sticking.

Dish out and serve as you please. I like my chili with cheese and crackers.


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