Johnny on the Spot Chili
Last season we whipped up a super speedy chili (Devin Flash) to honor one of our favorite Bears. And
it was fast…really fast.  This season a new speedster has caught the chili-lovin’ eyes of the faithful.  So we broke out the stopwatch and raced to make this quick Texas-
style chili to honor the new kid, Johnny Knox.  Johnny hails from Texas and we thought we’d take
advantage of a few supermarket shortcuts to put out this rich, authentic Texas chili in just about 20
minutes.  Now that, my friend, is fast!  

Level of Difficulty:  Easy

Serves 6.

2 tablespoons canola oil
1 onion, diced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cayenne pepper
½ teaspoon black pepper
2 (10 oz) can Ro-tel ‘Chili Fixins’ tomatoes
1 (14.5 oz) beef broth
2 (17 oz ) packages Hormel Beef Roast in Au Jus
1 cup queso fresco, crumbled

Heat the canola oil in a large stockpot over medium heat. Add the onion and sauté for 5 minutes. Add
the chili powder, cumin, garlic powder, oregano, cayenne and black pepper. Sauté an additional minute.
Add tomatoes and beef broth. Bring to a boil, then lower heat to a simmer.

Shred the beef roast and add to the stockpot along with the aujus in the package. Simmer 15 minutes.

To serve, ladle chili into bowls and top each bowl with ¼ cup queso fresco crumbles. Repeat for
remaining servings.

Special Teams:
Rattlesnake Bite Cornbread (click HERE for this great recipe)
Cold Beer