Blue Smoke "South West Virginia" Chili

1 lb. ground beef
1 16 oz. jar Blue Smoke Chef Sauce
1 T. chili powder
1 16 oz. can black or pinto beans, drained
1 can (4 oz.) diced green chilies, drained
1 can (28 oz.) diced tomatoes

Brown meat in skillet over medium heat, drain. Stir in chili powder - season to taste with salt and pepper, if desired. Add beans, Chef Sauce, tomatoes and chilies. Bring to a boil, reduce heat and simmer for 30 minutes. Serve hot.

Tip: Serve topped with sour cream, guacamole and cilantro. Blue Smoke salsa or for the fiery hot sauce lovers, add Holy Smoke hot sauce.