Buffalo Blue Chili

We love eating chili and it is interesting to try the 
different flavors.  However, there are some things we won't do . . . in this case we did not use the green peppers (my husband does not like them) nor did we use fire-roasted tomatoes (we used the regular diced tomatoes) as my husband can't handle "heat".  We substituted ground turkey.  Oh, I used Onion Onion in lieu of the chopped onions.

Ingredients:

1 1/2 lbs lean ground beef
1 c Chopped onion
1 green bell pepper, chopped
1 tbsp Wahoo! Chili Seasoning
1 15 oz can pinto beans, drained only
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 8 oz can tomato sauce
1 pkt Bold Buffalo Blue Cheese Dip mix
crumbled blue cheese, corn chips, optional

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, cook and crumble first 4 ingredients until beef is no longer pink, about 4-6 minutes; drain off liquid.

2.  Stir in beans, tomatoes, tomato sauce and Bold Buffalo Blue Cheese Dip Mix; bring to a simmer.  Reduce heat and simmer 10 minutes.

3.  Garnish with blue cheese and corn chips, if desired.

Makes 6 servings.  Server over Garlic Cilantro Rice.

Tip:  For a thicker chili, whisk 1 tablespoon cornstarch and 1 tablespoon water together.  Stir into chili until thickened.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  Place step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.