Weekend Chili

This flavorful chili is perfect with crumbled Mexican cornbread.

I have played with chili recipes for years. I can tell you that I have experienced successes and failures with chili. The most difficult thing for me was balancing the perfect amount of heat with a rich flavor. This is my favorite chili recipe, and it is best when served with Mexican Cornbread. You can, however, serve it with tortilla chips of your choice instead.

From start to finish, this recipe will take you about 20 minutes to prepare.

Allowing the chili to simmer a minimum of 2 hours will ensure the flavors blend together to perfection.

Hot chili powder coupled with Ro-Tel tomatoes give your chili the perfect amount of kick.

2 lbs. lean ground beef
1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix
1 tbsp minced garlic
1 tsp minced onion
1 – 15 oz. can light red kidney beans (not drained)
3/4 cup water
1 – 8 oz. can tomato sauce
2 – 15 oz. cans petite diced tomatoes (not drained)
1 can Ro-Tel Original tomatoes (DRAINED)
3-4 tbsp McCormick Hot Mexican-Style chili powder
1 tbsp ground black pepper

Jackson loves his chili with a generous serving of shredded cheese.

Brown ground beef over high heat with minced garlic.
Add all other ingredients. Mix well and bring to a boil.
Reduce heat to simmer for a minimum of 20 minutes.
For perfect chili, simmer for at least 2 hours.

Serve with your favorite combination of the following: shredded cheese, sour cream, tortilla chips, cornbread.

**For a really spicy chili, do not drain the Ro-Tel tomatoes, and increase the amount of hot chili powder.

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One Response to Weekend Chili

  1. Ali says:

    Ali 4 Start Rating: Made this on Sunday! It was a big heat today at work! Beware, I used Penzy’s Chili Poweder instead.. a bit too hot for my taste! I will use less next time!

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