Speedy Tailgate Chili



1. In a medium heavy skillet, sauté onion in oil over medium heat for 3 minutes.

2. Add ground beef; sauté until browned. Drain off fat.

3. Add chili powder, parslied garlic salt, celery salt, paprika, cumin and oregano; mix well.

4. Cook over medium-high heat for 5 minutes. Add stewed tomatoes and pinto beans. Reduce heat, partially cover and simmer over low heat for 45 minutes, stirring occasionally.

5. Serve in deep bowls and accompany with sour cream, chopped green onions, shredded cheddar cheese, lime wedges and chopped green chilies as garnish.