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Ingredients45 m servings 355 cals
Original recipe yields 13 servings (13 cups)
- Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
- Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.
Per Serving: 355 calories; 10 g fat; 41.6 g carbohydrates; 26.3 g protein; 46 mg cholesterol; 1409 mg sodium. Full nutrition
ReviewsRead all reviews 2
Good recipe for a chili base. Really easy to add spices and other ingredients to heighten the flavor. If you are starting out cooking this is a good recipe to use to experiment with. I used g...