Melt butter in a large dutch oven. Saute onions in butter until soft. Add the ground beef and season with garlic salt and Cavenders Greek Seasoning. Stir and break up meat as it cooks until all pink is gone. Drain the meat well.
Return meat to the pan and add 2 cans diced tomatoes, 2 cans pinto beans, undrained and 2-3 T. chili powder. You can add extra water to get the consistincy you want. Mix well and let simmer on med-low heat for about 15-20 minutes.
Serve in bowls with shredded cheddar cheese if desired and warm corn bread muffins.
Originally Submitted
8/24/2011
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