Blue Ribbon Chili

2 lbs/900 g lean or extra lean ground beef
6 oz/170 mL (half bottle) Watkins Tropical Salsa
1 cup/250 mL ketchup
1 tsp/5 mL Watkins Calypso Hot Pepper Sauce (for more heat, increase to taste)
2 cans (15 oz/420 g each) tomato sauce with chunky vegetables
1 can (15 oz/4320 g) hot chili beans
1 can (15 ox/420 g) light red kidney beans
5 tbsp/75 mL Watkins Chili Seasoning (more or less to taste)
½ tsp/2.5 mL Watkins Rosemary
1 can (15 oz/420 g) mushrooms
½ tsp/2.5 mL Watkins Red Pepper Flakes (Optional, may be added as condiment later)
Toppings for garnish

Brown ground beef and drain well. In a medium pot on medium heat, combine browned meat, Watkins Tropical Salsa, ketchup, Calypso Sauce, tomato sauce, beans, Watkins Chili Seasoning, Watkins Rosemary and mushrooms. Cook for two hours (stovetop: bring to boil and simmer for 1 hour). Add Watkins Red Pepper Flakes (If desired) and simmer for at least 1 more hour. Cook and refrigerate overnight. Reheat and serve.

Garnish with: shredded cheddar cheese, diced onions, diced green peppers, sour cream, Watkins Red Pepper Flakes, and saltine crackers.