Thick and Beefy Skillet Chili
Simple chili of ground beef, beans, tomatoes and seasonings with toppings of choice
PREP TIME 20 minutes
COOK TIME 35 minutes
6 servings (1-1/2 cups each)
|1||can (15 oz each) red kidney beans, drained, rinsed|
|1||Pound ground chuck beef|
|1||can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onions, undrained|
|1||can (10.75 oz each) Hunt's® Tomato Puree|
|1||*serving Sliced green onions, sour cream, shredded Cheddar cheese and/or crushed corn chips, optional|
|1||can (15 oz each) Ranch Style® Original Texas Beans, undrained or mild chili beans|
|1||Tablespoon chili powder|
|1/4||Teaspoon ground cumin|
|1/2||Teaspoon ground red pepper|
When shopping for the chili ingredients, look for Van Camp's® Red Kidney Beans and Gebhardt® Chili Powder.
- Place beef in large skillet and cook over medium-high heat until crumbled and no longer pink; drain.
- Stir in undrained tomatoes, tomato puree, both beans, chili powder, red pepper and cumin. Bring to a boil over high heat. Reduce heat to low; simmer uncovered 20 minutes, stirring occasionally.
- Serve with green onions, sour cream, cheese and/or corn chips, if desired.
|Serving Size:||1-1/2 cups|
|Vitamin C||13.2 mg|
|Vitamin A||1308.3 iu|
|Total Fat||11.2 g|
|Saturated Fat||4.1 g|
|Dietary Fiber||7.7 g|
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