When cooking with beef, I like to soak up the fat by laying a paper towel over the meat and pressing. You may need to do this a couple times. When using Bush’s chili beans, do not strain the beans–mix in the juices and spices.
1sweet onion, chopped
2cans Bush’s Kidney Chili Beans
2cans Bush’s Black Chili Beans
Salt and pepper to taste
Lightly spray a frying pan with cooking spray. Cook the beef on medium-high for about 3 minutes, breaking into small pieces. Add the onion and continue to cook for another 2-3 minutes until lightly browned. Drain off any fat or soak up with a paper towel by laying it over the meat and pressing. You may need to do this a couple times.
Add the 4 cans of chili beans (do not strain), green salsa, and salt and pepper to taste. Bring to a boil and simmer for about 15 minutes. Optional to serve with sour cream, cheese, red onion, cilantro, chips or corn bread.