Recipe

Dump Chili Recipe

Add Step-by-Step Photos	Mesquitemamma / All my dishes 1 year, 3 months ago I will sometimes use my left over taco salad filling as a base for this. Its great served wtih Fritos and Sour Cream! Prep:15m Cook:30m Servings:10	Mesquitemam
	chili mexican corn beans chips sour cream

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Ingredients

3 pounds ground beef

1 large onion

2 large cans Red Kidney Beans, rinsed and drained

1 can Garbanzo Beans, rinsed and drained

1 can Black Beans, rinsed and drained

2 cans un-drained, Whole Kernel Corn

2 cans Petite Diced Tomatoes

Ketchup - approx 1/4 cup

Salsa - approx 1 cup

Fritos

Sour Cream

Directions

Fry hamburger and onion in soup pot, drain grease and return to stove top.

Empty beans, corn, and tomatoes into pot.

Add about a 1/4 cup ketchup and about 1 cup Salsa to chili mixture. I just keep adding salsa until I get the right amount of heat that I am in the mood for that day. I add a little more ketchup if it has a little to much kick or not enough tomato taste.

Add two bean cans full of water. There should be enough water, salsa, and ketchup to not quite come to top of meat and beans.

Cook on med-high, bringing to a low - med. boil. Cook for 15 minutes to blend flavors.

Dish up each serving into bowl, add dollop of sour cream in the middle and garnish with crushed Fritos.

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