A classic staple recipe for fall dinners and tailgates alike, with a unique South Texas twist.
What you'll need:
How to make it:
- Sauté onion and garlic in butter.
- Once cooked through, add in ground beef and chuck. Cook until browned. Strain off some of the fat, to liking.
- Stir in Cocina Fresca Salsa and beans.
- Add chili powder and beer. Cook on low and let simmer for 2 hours.
- Serve warm with saltine crackers and top with shredded cheese.