Blue Ribbon Chili

This unique gourmet chili recipe won an employee chili cookoff held at Watkins.

2 lbs. / 900 g Lean or Extra Lean Ground Beef.
6 ox. / 170 mL (half bottle) Watkins Tropical Salsa
1 Cup / 250 mL Ketchup
1/2 Cup / 125 mL Milk
1/4 lb. / 114 g (1 stick) Butter
1 teas. / 5 mL Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)
2 Cans (15 oz. / 420 g Each) Tomato Sauce with Chunky Vegetables (or substitute one can with green peppers and onions for one of the chunky)
1 Can (15 oz. / 420 g) Hot Chili Beans
1 Can (15 oz. / 420g) Light Red Kidney Beans
5 Tbsp. / 75 mL Watkins Chili Seasoning (more or less to taste)
1/2 teas. / 2.5 mL Watkins Rosemary
1 Can (15 oz. / 420g) Mushrooms
1/2 teas. / 2.5 mL Watkins Red Pepper Flakes (optional, may be added as condiment later)

Toppings for garnish (below)

Brown ground beef and drain well. In slow cooker on high heat (or pot on stove top over medium heat), combine browned meat, Tropical Salsa, ketchup, milk, butter, Calypso Sauce, tomato sauce, beans, chili seasoning, rosemary and mushrooms. Cook for two hours (stovetop; bring to boil and simmer for 1 hour). Add red pepper flakes (if desired) and simmer for at least 1 more hour. Cool and refrigerate overnight. Reheat and serve. Makes 12 servings.

Make available; shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers for guests to garnish as desired.

NUTRITIONAL INFORMATION PER SERVING: Calories-450, Protein-28g, Carbohydrates-48g, Fat-16g, Saturated Fat-8g, Cholesterol-50mg, Sodium-1220mg, Dietary Fiber-9g

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