Cook beef and onion in large stockpot over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
Some serve it over noodles, others serve it under a sprinkling of shredded cheese. Either way, this thick and meaty chili is a weeknight lifesaver.
Servings and Ingredients
|1 lbs.||80% lean ground chuck beef|
|¾ c.||yellow onion , chopped|
|1||(1.25-oz) pkg. chili seasoning mix|
|1||(16-oz.) can beans in chili seasoned sauce, undrained|
|1||(14.5-oz.) can Hunt's diced tomatoes, undrained|
|1||(10-oz.) can Ro*Tel original diced tomatoes and green chilies, undrained|
|1||(8-oz.) can Hunt's tomato sauce|
Things To Grab
- Large stockpot
Stir in seasoning, beans in chili sauce, diced tomatoes, tomatoes and green chilies, tomato sauce, and water; bring to a boil. Reduce heat to medium; simmer 10 minutes, or until heated through.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 790mg
- Total Carbohydrates: 17g
- Protein: 15g
From the week of October 9, 2013, Courtesy of ConAgra Foods