Chili With Some Umph

With all of the cold outside, I decided to make a crockpotful of this to warm our bones tonight. However, you do not have to cook this in a crock if you do not want to.

2 pounds ground beef or pork
1 large onion; chopped
--------------------------------------------------
1 can tomato sauce
1 can whole kernel corn; drained
2 cans cooked chili, pinto or kidney beans; drained
---------------------------------------------------
2-3 teaspoons garlic powder
3 tablespoons chili powder
2-3 teaspoons cumin powder
1/4 to 1/2 teaspoon black pepper
---------------------------------------------------
2-4 corn tortillas
shredded cheddar or Mexican cheese

In a large skillet, brown the beef or pork with chopped onion. Drain, if necessary.

Stir in the tomato sauce, corn and beans. Add the garlic, chili powder, cumin and pepper. Mix well.

Now, you can choose to eat the chili now or put it into a crockpot set on HIGH for 1 hour then on LOW for 4-5 hours.

Preheat oven to 350 degrees. Place your tortillas on a cookie sheet. Place in the preheated oven for just enough minutes for the tortillas to crisp--not to harden.

Break the tortillas into bite-size pieces and put them in the bottom of your serving bowls. Spoon on the chili. Garnish with shredded cheddar or Mexican cheese.

Enjoy!!!

Left over chili can be used for chili dogs or frozen in air-tight containers for a later meal.

VLE-B