On Jun 19, 2:02?pm, "cybercat" > wrote:
> All that Tex Mex talk got me craving this, so I got a couple of pounds of
> ground sirloin, browned it with a large chopped onion, tossed in three fat
> garlic cloves, then chili powder and red pepper flakes. After the chili had
> cooked for a minute or two I added a couple cups of water and a little
> chunky salsa, just for the bits of tomato and green peppers. Brought it to a
> boil, lowered it to a simmer, simmered it uncovered for about 15 minutes to
> reduce it, tasted it, and found it lacked "tang" so I added a dash of Texas
> Pete.
>
> It was so good by itself that I ate it in a little bowl, scooping it up with
> white tortilla chips. Tonight we will have tacos with all the fixings.

This does sound good. Sometimes I will use the chunky salsa, or what
ever I have on hand, in my cooking, it adds a lot. I get tortillas
fresh, almost every time I shop, so always have them on hand, I like
them for breakfast stuffed with scrambled eggs and cheese and yes,
salsa.
Rosie