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Prep 25min
Total1hr50min
Servings4
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Ingredients
1
lb ground beef (at least 80% lean)
1
large onion, chopped (1 cup)
2
cloves garlic, crushed
1
tablespoon chili powder
1/2
teaspoon salt
1
teaspoon ground cumin
1
teaspoon dried oregano leaves
1
teaspoon unsweetened baking cocoa
1/2
teaspoon red pepper sauce
2
cups from 1 can (28 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1
can (19 oz) Progresso™ Red Kidney Beans, undrained
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Steps
1
In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain.
2
Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
3
Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
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Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips.
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