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| RIPE OLIVE CHILI | |
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2 (1 lb.) cans kidney beans 1/2 lb. lean ground beef 1 tbsp. cooking oil 1 (1 5/8 oz.) chili seasoning pkg. mix 1 (1 lb.) can stewed tomatoes 1 (8 oz.) can tomato sauce 1/2 tsp. salt 1 1/2 c. canned pitted ripe black olives Drain and rinse kidney beans. Brown beef lightly in oil. Add kidney beans, chili seasoning mix, tomatoes, tomato sauce and salt. Simmer for 25 minutes. Drain olives; add to beef mixture. Heat for 10 additional minutes longer. Serve with tortilla chips. Yield: Six servings. Can also be used as dip. | |
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Delicious! The ripe olives make this dish. Have made several times and still love it. Freezes and reheats well.
If making in slowcooker, add the olives about 30 min before end of cooking time. Diced tomatoes can be subbed for the stewed tomatoes.