Ground Beef – we use extra lean meat, 93/7. If using a fattier ground beef drain excess fat off after browning.
Bell Pepper – the best chili recipes include this.
Yellow Onion – we try to find one about the size of a softball.
Tomato Sauce – we buy one large 29 ounce can to make this recipe.
Diced Tomatoes – I like the petite diced because they are bite-sized.
Diced Tomatoes with Green Chiles – we like Rotel or the store brand, whatever is available and least expensive.
Ranch Style Beans – do not drain, use the beans and the juice.
Pinto Beans – drain and then rinse.
Kidney Beans – we buy dark red kidney beans if they are available and drain and rinse them.
Chili Seasoning – it has chili powder, paprika, ground cumin, onion powder and granulated garlic, plus there is no added MSG or artificial flavors. We buy the 30% less sodium variety.
Instructions:
Cook the ground beef, bell pepper, and onion in a large pot or Dutch oven over medium-high heat until the meat is browned.
Add the tomato sauce, diced tomatoes, dice tomatoes with chilies, ranch beans, pinto beans, kidney beans. seasoning packet and water. Bring to a boil, then reduce to medium-low heat and simmer until the vegetables are tender, about 15 minutes.
Top each bowl of chili with your favorite toppings.
