Soup, Chili & Stew
University of Missouri Chef Bill's Chili
This classic chili utilizes simple ingredients to get great chili flavors, with one unusual twist: a big squirt of the bright red Thai hot sauce called sriracha.
Servings and Ingredients
|3 lbs. lean ground beef|
|1 large yellow onion, diced|
|1 green bell pepper, seeded and diced|
|1 (14.5-oz.) can Hy-Vee diced tomatoes, undrained|
|1 (4-oz.) can Hy-Vee chopped green chiles|
|2 (30-oz. each) cans Hy-Vee chili style beans in chili gravy|
|1 c. water, plus more as needed|
|2 (1-oz. each) packets Hy-Vee chili seasoning|
|2 tbsp. Hy-Vee sriracha sauce|
|Hy-Vee sea salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Hy-Vee Kitchen macaroni and cheese, optional|
Things To Grab
- Large pot
- In a large pot, brown ground beef over medium heat. Drain off fat; add onion and bell pepper and cook 5 minutes, stirring occasionally.
- Add tomatoes, green chilies, beans, water and seasoning. Bring to a boil; reduce heat to maintain a simmer. Simmer 30 minutes.
- Stir in more water as needed to achieve desired thickness. Stir in sriracha and season with salt and pepper. Serve with macaroni and cheese, if desired.
460 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 120mg
- Sodium: 1240mg
- Total Carbohydrates: 35g
- Protein: 49g
Vitamin A 30%
Vitamin C 35%
Hy-Vee Seasons Fall 2016.