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Title: Wild Card Chili
Categories: Meat Soup
Yield: 6 Servings
| 1 | lb | Chopped beef |
| 1/2 | c | Chopped onion |
| 1 | cn | Red beans - 16 oz. |
| 1 | cn | Refried beans - 16 oz. |
| 1 | cn | Tomato sauce - 8 oz. |
| 1 | c | Water |
| 1 | ts | Chopped hot red peppers |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1/8 | ts | Cayenne pepper |
| 3 | tb | Chili powder |
| 1 | tb | Molasses |
Brown beef with onions in a Dutch oven; pour off fat. Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally. Makes 6 servings. Marlboro Country Cookin' Brochure 1992
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