What a hearty chili that's full of meat and beans. It's perfect for fall and football season. The tomato and chilies give this chili a little bit of a bite but not too overpowering. Chili powder and cumin add a ton of flavor. This is a great chili recipe if you're serving a large group. It will be a crowd-pleaser.
Provided by Kay Cowell
Categories Bean Soups
Time 3h20m
Number Of Ingredients 15
Steps:
- 1. Sautee in Dutch oven Pictsweet seasoning blend with butter; set aside.
- 2. In a skillet brown and break up beef trimmings (or ground meat).
- 3. Drain and then place in a Dutch oven with sauteed vegetables, diced jalapenos, and garlic.
- 4. Now add chili beans, black beans (drained and rinsed), tomatoes, chilies and cans of water. Stir together.
- 5. Add seasonings.
- 6. Bring to a boil then reduce to simmer for 1 hr. Or, place in a Crock Pot on high for 2 hrs then reduce to warm until ready to serve.
- 7. When serving, add choices of add'l ingredients: grated cheese, diced onions, and crushed Fritos to each individual serving. There will not be any leftovers I assure you. Enjoy :)
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