Ingredients:

1 LB Ground Beef (also delicious with ground turkey, wild game, bison or even veggie burger)
1 Package Señor Gordon's Chili Mix Seasoning
1 Chopped Medium Onion
14.5 oz. Diced Tomatoes
14.5 oz. Can of your favorite beans (chili beans, kidney beans or black beans are all great)
1 8oz. Can Tomato Sauce

Instructions:

Brown Meat and Chopped Onion in hot skillet with Señor Gordon's Chili Mix Seasoning
Add Diced Tomatoes, tomato sauce and beans.
Mix in your top secret ingredients. (peppers, hot sauce, a pinch of brown sugar are just a few ideas)

Simmer for at least 15 minutes, the longer it simmers, the better it tastes!

Garnish with your favorite toppings and enjoy!!

Makes 6 bowls of delicious chili.

Thelmas Stacked Enchiladas, a family tradition.

Ingredients:

3/4 C. Señor Gordon's Chili Seasoning Mix
1/2 C. pure red chili (according to taste)(I normally use less than 1/4 C.)
4 1/2 # ground beef
2 1/2 C. tomato sauce
2 teaspoons Tabasco sauce
Worcestershire sauce
Garlic salt
Corn or flour tortillas
1 # Velvetta cheese grated or Colby cheese (CAN USE VELVETTA CHEESE SLICES RATHER THAN GRATING VELVETTA.)
Lettuce, shredded
Tomatoes, diced
Onion, chopped
Olives, Sliced
Avacados, diced
Sour cream

Instructions:

In dutch oven style pan, brown hamburger meat until done. Add Senor Gordon's and mix thoroughly. Add red chili (to personal taste-a little bit goes a long ways). Add tomato sauce, stir in and then add enough water to cover the meat. Simmer over low heat uncovered for at least two hours. Stir to avoid burning. Meat mixture should cook down and thicken up during this time. Add Tabasco and worcestershire to taste and garlic salt.
To serve 8 to 10 people:In skillet, heat oil until hot and fry tortillas briefly. Place heated tortilla on a dinner plate and cover with 1/4 C. enchilada meat, top with chopped onion and grated velvetta , stack a second tortilla on top of velvetta and add another 1/4 C. enchilada meat. Add more chopped onion and velvetta. Around the outside edge of the tortilla, garnish with lettuce all the way around and add tomatoes, and avacados as desired. Top all with sliced olives and dollop of sour cream.
If there is any meat left over, it is even more delicious after it has been refrigerated and reheated. Obviously the meat sauce can be made ahead of time and reheated when you are ready to prepare the meal. It is our family tradition to serve these on Christmas Eve after attending church services. We have also replaced the big Thanksgiving meal with Enchiladas!