Blue Ribbon Chili Recipe

Ingredients
2 lbs/900 g lean or extra lean ground beef
6 oz/170 mL (half bottle) Tropical Salsa
1 cup/250 mL ketchup
1/2 cup milk
1/4 lb/227 g (1 stick) butter
1 tsp/5 mL (for more heat, increase to taste) Calypso Hot Pepper Sauce
2 cans (15 oz/420 g each) tomato sauce with chunky vegetables (or substitute one can w/green peppers and onions for one of the chunky)
1 can (15 oz/420 g) hot chili beans
1 can (15 oz/420 g) light red kidney beans
5 tbsp/75 mL (more or less to taste) Chili Seasoning
1/2 tsp/2.5 mL Rosemary
1 can (15 oz/420 g) mushrooms
1/2 tsp/2.5 mL (optional, may be added as condiment later)
Red Pepper Flakes
Toppings for garnish (below)

Cooking Directions
Brown ground beef and drain well. In slow cooker on high heat (or pot on stove top over medium heat), combine browned meat, Tropical Salsa, ketchup, milk, butter, Calypso Sauce, tomato sauce, beans, chili seasoning, rosemary and mushrooms. Cook for two hours (stovetop: bring to boil and simmer for 1 hour). Add red pepper flakes (if desired) and simmer for at least 1 more hour. Cool and refrigerate overnight. Reheat and serve.Make available: shredded cheddar cheese, diced onions, diced green peppers, sour cream, red pepper flakes and saltine crackers for guests to garnish as desired.

Nutrition Facts
Nutritional Information Per Serving: Calories 450Protein 28 gCarbohydrates 48 gFat 16 gSat Fat 8 gCholesterol 50 mgSodium 1220 mgDietary Fiber 9 g