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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You can also serve over macaroni noodles and make it chili mac if you want. Just don't forget the CUMIN, this is the KEY ingredient! I usually serve the finished product with some crackers, cheddar cheese and sour cream available as garnishes. Enjoy! Ingredients:
1 (28 ounce) can hot chili beans |
1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans |
1 (10 ounce) can condensed tomato soup |
2 (10 ounce) cans diced tomatoes |
1 (6 ounce) can tomato paste |
2 green bell peppers, diced |
1 large white onion, diced |
1 (10 ounce) carton white mushrooms, sliced |
2 cups frozen corn |
1 lb lean ground beef (you can leave the meat out completely if you prefer) or 1 lb ground turkey (you can leave the meat out completely if you prefer) |
2 teaspoons garlic powder |
4 -6 tablespoons cumin |
1 tablespoon chili powder |
1 teaspoon kosher salt |
1 teaspoon black pepper |
2 tablespoons dried basil |
3 -4 tablespoons tabasco sauce (more or less, depending on how hot you like it) |
Directions:
1. In a large pot, brown ground beef/turkey and drain off the juices. Throw in onion and bell peppers near the end of the cooking time to allow to them soften, along with 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Combine chili beans, kidney/black beans, condensed tomato soup, canned diced tomatoes, and corn into the same pot and bring to a simmer.
3. Add the remaining 1.5 teaspoons garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, dried basil, cumin, and Tabasco. Stir well.
4. Feel free to adjust spices and seasoning to your liking.
5. Serve and enjoy!
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