2 lb. lean ground beef
1 large onion, chopped
1 (28 oz.) can diced tomatoes
1 (15 oz.) can black beans
1 (15 oz.) can kidney beans
1 (15 oz.) can red beans
1 (8 oz.) can corn
1 cup hot picante sauce (salsa)
3/4 cup water
1 tsp. ground cumin
3/4 tsp. salt (sea salt is best)
1/2 tsp. garlic powder (fresh is fine too)
1/2 tsp. black pepper

Brown ground beef and onions in a large pot. Drain oil.

Add can of tomatoes, beans (rinsed), corn (drained), picante and water. Season with cumin, salt, garlic powder and black pepper. Bring to boil. Reduce heat, cover and simmer for 15 minute to 2 hours. A little longer is always best.

Variation: You can reduce the spicyness in this dish but substituting with mild salsa.

Chili should always be served with corn bread.

Submitted by: Kristen Froud