Football is a way of life for my family. We are glued to the TV on Sunday afternoons waiting to cheer on our beloved 49ers. And while we wait for our games to start, we chow down on some of our favorite fall foods like buffalo chicken dip and this delicious chili. This is a very hearty chili, almost stew like because it is so chock full of chili goodness. I found this recipe years ago from Kraft Recipes and have changed very little about it because it was great to start with. I’ve made this chili for cook offs, for friends and family and for potlucks and I always get tons of compliments and people asking for the recipe. You will not be disappointed if you give this chili a try.
- ½ lb ground beef or turkey
- 1 can (28 oz) diced tomatoes, undrained
- 1 jar (16 oz) salsa (we love to use Newman's Own Mango Salsa)
- 1 can (15 oz) EACH great northern, kidney and black beans, drained and rinsed
- 1 can (15 oz) corn, drained and rinsed
- 1 tsp. chili powder
- 1 tsp. ground cumin
- Shredded cheddar cheese to taste
- Brown meat in a saucepan, rinse and drain.
- Add all ingredients to a stock pot and mix well. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.
- Serve topped with shredded cheese.
You’ve got to love a recipe in which the most challenging portion of preparing is browning your meat! Especially one that comes out looking like this:
Serve this chili with either Frito Scoops or some cornbread muffins and you’ve got a quick and filling homemade meal in 25 minutes.
Linked at Everyday Taste and Practically Functional
Looks delicious! Pinning, and thanks so much for sharing at my link party!
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