Recipes—Let’s Get Cooking - Karen’s Chili

The following recipe was used to make
chili for the UNCA BSU luncheon on Feb 12th

Karen’s Chili contributed by Amy Summers
• 1 lb ground chuck, browned (drained)
• 1 pkg French’s Chili-O seasoning
• 1 15 oz can crushed tomatoes
• 1 15 oz can diced tomatoes
• 1 15 oz can chili beans (undrained)
• 1 15 oz can kidney beans (undrained)
• 1 15 oz can pinto beans (undrained)
• Cumin is optional (about ¼ tsp)
Combine all ingredients and simmer for 30 minutes.
After tasting, add Salt & pepper if needed.