In Texas, we eat our chili in the Summer as well as the Winter. This hearty staple won't disappoint.

Contents:
>Ground beef
>Minced garlic
>Yellow onion
>Chili mix
>Pinto beans
>Can diced tomatoes
>Cheddar cheese
>Jalapeno

***This dish contains more ground beef than you need. We can't split meat, sorry. Either make really meaty chili or save the rest of the ground beef (1/2 of total) for another meal.***

Time: 1 hour, 10 minutes
Needed: large saucepan
Servings: 2

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat.
2. Sauté chopped onion (reserve some for garnish if desired) for 1 to 2 minutes, add minced garlic and sauté for 30 seconds, then add ½ of thawed ground beef and sauté until beef is browned, about 5 minutes. Drain excess grease.
3. Stir in Blanco Valley Chili Mix, dash of salt, ½ cup water, diced tomatoes and drained pinto beans.
4. Lower the heat to medium-low and allow to simmer for at least 1 hour, stirring occasionally.
5. Garnish with shredded cheddar cheese, remaining onion and jalapeno.