We got a little cold front here a couple of weeks ago and the temperatures dropped into the 70s. Of course that meant I had to make some chili. The weather called for it after all.
Some chili purists insist that chili does not have beans. Me, I love it both ways. My preference is to use chili meat. But, of course, I couldn’t find chili meat at my grocery store so ground beef and beans it is!
This chili was so filling and perfect for this cooler weather.
Lean ground beef
Salt, pepper, garlic powder and onion powder
1 tsp cumin
1 tsp chili powder
1 – 16 oz can Bush’s chili beans, drained
1 – 10 oz can Rotel diced tomatoes with green chilies
1 – 15 oz can Ranch style pinto beans, drained
1 – 6 oz can tomato paste
1 – 14.5 oz can beef broth
In a large sauté pan, brown ground beef. Once meat is browned, season with salt, pepper, garlic powder and onion powder. Add cumin and chili powder.
Pour in remaining ingredients and simmer for 2 hours.
Serve with cornbread.