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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The name says it all...this has always been my family's favorite, even though there are a lot of shortcuts. It is simple to make, tasty and fast. What else can you ask for? To serve, I ladle it into a large bowl and garnish it with lots of shredded cheddar cheese and jalapenos. I insert tortilla chips all around the edge of the bowl for either scooping up some of the chili with (nacho-style) or eating along with the chili itself. Ingredients:
2 lbs ground beef |
2 (1 1/4 ounce) packages hot chili seasoning mix |
1 cup water |
2 (14 1/2 ounce) cans diced tomatoes with jalapenos |
1 (15 1/2 ounce) can dark red kidney beans, rinsed and drained |
1 (15 1/2 ounce) can light red kidney beans, rinsed and drained |
shredded cheddar cheese |
pickled jalapeno pepper |
tortilla chips |
Directions:
1. In Dutch oven over medium heat, brown ground beef, breaking it up as it cooks. Drain off fat.
2. Stir in chili seasoning mix, water, tomatoes, and kidney beans.
3. Bring to a boil, stirring frequently.
4. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
5. When serving, garnish with shredded cheese and jalapeno slices. Serve with tortilla chips.
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