Fast-Break Chili


  • Toppings: shredded Cheddar cheese, sour cream, chopped green onions
  • 2 (1 3/4-ounce) envelopes chili seasoning mix (we tested with French's)
  • 3 (15-ounce) cans tomato sauce
  • ¼ teaspoon pepper
  • 4 ½ pounds ground chuck
  • 3 (16-ounce) cans chili hot beans
  • ½ teaspoon salt
  • + 1 more ingredients
    • 1 cup water

Brown beef in a Dutch oven, stirring until it crumbles. Drain and return to Dutch oven. Stir in chili mix and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Serve with desired toppings.

View full recipe at My Recipes


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