Ross’s Ulti­mate Chili

1 lb (450 g) lean ground beef

One packet Old El Paso chili sea­son­ing mix

19 oz can Aylmer Accents CHILI toma­toes (sea­soned with onion, cel­ery, sweet green pep­pers and chili spices)

Two 14 oz cans Heinz Chili Style beans (a blend of pinto and red kid­ney beans sea­soned with chili spices and peppers)

14 oz Com­pli­ments Fire­ball chunky salsa (avail­able at Sobey’s, Food­land, Price Chop­per, IGA)

Brown and crum­ble beef in a large pot over medium heat. Drain fat.

Add remain­ing ingre­di­ents and stir thor­oughly. Hint: Use an empty bean can to mea­sure salsa.

Reduce heat to medium-low and heat chili to a slow boil, stir­ring occasionally.

If desired, gar­nish with shred­ded Mon­terey Jack cheese and/or finely snipped fresh cilantro. Serve with tor­tilla chips. Makes six 12 oz servings.

Note for the timid: Feel free to sub­sti­tute mild or medium salsa if less heat is desired.

Note from Mar­ion: The “timid” would include moi.

Note #2 from Mar­ion: Sur­pris­ingly, the hot, orig­i­nal ver­sion of this chili pre­pared recently by Ross had no unto­ward after-effects.

Those with del­i­cate con­sti­tu­tions will know what I mean.

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