4-Star Texas Chili

This has been what you would call an unusual South Dakota winter. Most of the days in November, December, January, and February have seen highs over thirty (and many over forty), which has subsequently meant very little snow on the ground from the few storms we've gotten. While I'm quite enjoying the change from the "normal" winter weather, it's caused us to (inadvertently) avoid many of our typical winter dishes. Hearty stews and other comfort foods just don't seem as appealing when the temperatures aren't below zero and the wind isn't howling.

But, since we're actually in a winter storm warning today (and I have to drive into town and work until eight--boo), I figured that it would be a good day to post one of our favorite winter soup recipes. We actually got this recipe years ago from Darrell's mom; one of the first years that we were dating she gave me a nice recipe binder with some favorite family recipes in it, and many of them have since became favorites of ours (including her delicious lasagna!) We love the simplicity of this recipe, and the Texas-inspired touches (like serving it over rice) make it stand out from many of the standard chili recipes. Enjoy--and stay warm in this last month or so of winter!

4-Star Texas Chili
(I think Darrell's mom originally got this recipe out of a Kraft cookbook, but I could be mistaken)

1 lb ground beef
1 lb ground pork
1 large onion, chopped
1/2 cup Italian dressing
1 14 oz can beef broth
1 16 oz jar salsa
1 tbsp chili powder
2 16 oz cans black beans, drained and rinsed
4 cups hot cooked rice

Brown meat and onion in dressing in a large pot on medium-high heat, stirring occasionally. Add broth, salsa, and chili powder; stir to combine. Bring to a boil. Reduce heat to medium-low and cover. Simmer for fifteen minutes. Stir in beans and cook uncovered for thirty minutes. Serve over rice and top with cheese and sour cream if desired.

This recipe makes enough to feed a crowd (we usually get about eight servings out of it), but even if you aren't serving a crowd the leftovers are plenty tasty when they are reheated!