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Prep 30min
Total1hr50min
Servings4
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Ingredients
1
lb ground beef (at least 80% lean)
1
cup chopped onions
2
cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1
tablespoon chili powder
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1
teaspoon ground cumin
1/2
teaspoon salt
1/2
teaspoon red pepper sauce
1
can (14.5 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, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2
Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
3
Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
4
Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.
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Spoon the hot Chili over baked russet or sweet potatoes for a big one-dish meal. Sour cream, chopped chives and crumbled bacon all add up to a loaded chili baked potato supper.
Use this Chili recipe to make Chili Macaroni: spoon the homemade Chili over hot cooked macaroni or fusilli. Top with lots of finely chopped red onion, shredded Colby-Jack cheese and fresh cilantro leaves.
Try swapping the ground beef in this classic Chili for some ground pork, chicken or turkey.
Looking for ways to enhance the basic chili powder? Add a healthy shake of chipotle chili powder (smoked ripe jalapeños). For a smokier edge, try a generous pinch of ground coriander, cinnamon or allspice.
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