Billy’s South of the Border Chili

My brother Billy is the most gracious host. He and his wife, Wilma, served this the last time I visited them.

2 pounds ground chuck or ground round beef

1 cup diced onion

2 (1.25-ounce) packages taco seasoning mix

2 cups water

1 (15-ounce) can diced tomatoes

1 (10-ounce) can chopped tomatoes and green chilies

1 (15-ounce) can tomato sauce

1 (4-ounce) can mushroom pieces, do not drain

1 (15-ounce) can whole kernel corn

2 (15-ounce) cans pinto beans, do not drain Salt to taste

Cheddar cheese, sour cream, and green onions for topping (optional)

Place a 4-quart Dutch oven over medium to medium-high heat. When the pan is hot add the ground beef and stir, breaking up the meat. Continue to cook until all the pink is gone. Add the onion and cook until transparent. Add the taco seasoning, water, diced tomatoes, chopped tomatoes and green chilies, and tomato sauce and simmer for 30 minutes. Add the mushroom pieces, corn, and pinto beans. Simmer for an additional 45 minutes. Add salt to taste.

To serve: top with cheddar cheese, sour cream, and green onions if desired.

Makes 8 servings.