Meet The Most Versatile Chili Recipe You’ll Ever Make
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Bush's black beans, Cargill ground beef, cayenne, chili, chili powder, Clabber Girl, College Inn, Cool Whip, Cumin, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hunt's tomato sauce, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinto beans, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This recipe never fails to impress. I use it for my family, I use it when I entertain, and I’ve used it many times when preparing a meal for a friend or family member in distress. I think that fact that it’s so versatile makes it so well loved.
Ingredients
2 pounds Cargill ground beef
1 can Bush’s black beans, rinsed
1 can Bush’s pinto beans, rinsed (optional)
16 ounces Hunt’s tomato sauce
2 Tbsp McCormick chili powder
2 Tbsp McCormick cumin
1 tsp McCormick oregano
¼ tsp McCormick ground cayenne
Directions
Heat ground beef in pan with garlic. When brown, add other ingredients. Cover and simmer for an hour, until ingredients are well combined and heated thoroughly. Add water if needed to thin out the chili.
Serve with lettuce, tomatoes, sour cream, shredded cheese, diced onions, sliced olives, and whatever else is your favorite!
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Quick Tip – Add additional cayenne if you like spicier chili!
Thank you Heidi for this recipe!
One Comment
please stop sending all those pop ups.