My home state of Virginia is known as the “Commonwealth of Virginia” and my chili recipe contains Virginia ingredients, hence the name “Commonwealth Chili”.
Have you tried the many different styles of chili? There’s Chili Con Carne made without beans, Chili Verde which is green chili made with pork and hatch chilies, Southwestern Chili with black beans and corn, White Chicken Chili and Cincinnati Chili served over spaghetti. I’ve even tried Rattlesnake Chili and it was surprisingly delicious.
Cheers! Becky
Commonwealth Chili
Ingredients
- 1 pound ground beef
- ¼ cup chopped onion
- 1/3 cup chopped celery
- 1.5 ounce package Sauer’s chili mix
- 14.5 ounce can petite diced tomatoes drained
- 12 ounce jar Gunther Jalapeno Salsa Fresca
- 15.5 ounce light red kidney beans drained
- 1 tablespoon Clark and Hopkins Chesapeake Bay Pepper Sauce
- ½ cup water
- Garnishes: shredded cheddar cheese sour cream, sliced green onions and chopped black olives.
Instructions
- In a large frying pan, brown ground beef and drain off any fat after browning. Add onion and celery and cook over medium heat until onions and celery are cooked. Sprinkle chili mix over beef. Stir. Add tomatoes, Salsa Fresca, kidney beans, pepper sauce and water. Stir to combine all ingredients and continue to cook over medium-low heat. Simmer for 10 minutes.
- Garnish with cheddar cheese, sour cream, green onions and black olives.
