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.