2-3 tblsps Mickey & T’s Rib Rub
1-2 lbs ground beef (we use 80/20 ground sirloin)
2 tblsps vegetable oil
1 medium yellow onion diced
2 cans dark red kidney beans
3 cans petite diced tomatoes
tomato juice for thinning.
Open kidney beans and drain and empty into pot. Empty cans of diced tomatoes into pot. Put 2 tblsps oil in sauté pan on high heat
and sauté onions until they are translucent (don’t overcook). You just want to soften the onions. Add ground beef to sauté pan on high heat,
add 1 tblsp M&T’s Rib Rub and cook until browned then add to pot. Add 1 tblsp Rib Rub to mixture. Add tomato juice until it comes level
with the mixture. Stir well then simmer covered over low-med heat. If the pan is not non stick stir occasionally to keep from scorching
on the bottom. Your Chili is now what I call at the thin stage. The longer it simmers the thicker it will get. The next day is always better.
you can also freeze it in meal size containers.
We would love to hear from you with your favorite
Mickey and T's recipes.