Smoked jalapenos give Pace Chipotle Salsa its unique flavor and make this a favorite in the great chili debate.

INGREDIENTS

* 1 pound ground beef
* 2 cloves garlic, minced
* 1 tablespoon chili powder
* 1 (15 ounce) can red kidney beans, rinsed and drained
* 1 cup Pace Chipotle Chunky Salsa
* 1 cup frozen whole kernel corn
* 1 (14 ounce) can Swanson Seasoned Beef Broth with Onion
* Cornbread Squares

DIRECTIONS

1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
3. Serve with Cornbread Squares.

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TIP
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Cornbread Squares: Preheat oven to 400 degrees F. Mix 1 package (about 8 ounces) corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.

I think that recipe sounds better than the first one. It just sounds so tasty. I would hate to serve it to my boyfriend. He has "issues" with chili. LOL. Great job! Do you make that alot?

Great reciepe thanks for sharing that sounds so good. I haven't had chili in a long long time and I'd love to make it again.