30 Minute stove top Chili

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 lb ground beef (or turkey)

• 1 medium onion, diced

• 1 medium green bell pepper, diced

• 2 tbsp butter

• 2 (15 oz) cans tomato sauce

• 1 (4 oz) can diced tomatoes with green chilies

• 2 (15 oz) cans red kidney beans

• 2 (15 oz) cans diced tomatoes

• 1 packet McCormick Chili Seasoning Mix

• Optional Toppings: Shredded cheese, sour cream, diced green onions, tortilla chips

• Serve with: Corn muffins or cornbread

Instructions

1. Brown the Meat

   • In a large skillet, cook the ground beef over medium heat until browned.

   • Drain excess grease and set the cooked meat aside.

2. Sauté the Vegetables

   • In a large pot or Dutch oven, melt the butter over medium heat.

   • Add the diced onion and bell pepper, sautéing until softened (about 5 minutes).

3. Build the Chili Base

   • Add the tomato sauce, diced green chilies, diced tomatoes and red kidney beans to the pot with the sautéed vegetables. Stir to combine. Do not drain any of these ingredients

4. Combine the Ingredients

   • Add the cooked ground beef to the pot.

   • Sprinkle in the McCormick Chili Seasoning Mix and stir well to evenly incorporate the seasoning.

5. Simmer

   • Reduce the heat to low and let the chili simmer for about 15 minutes, stirring occasionally to blend the flavors.

6. Serve

   • Ladle the chili into bowls and top with shredded cheese. Add additional toppings like sour cream, diced green onions, or tortilla chips if desired.

   • Serve hot with corn muffins or slices of warm cornbread for dipping.

Tips:

• For sweeter cornbread, add a drizzle of honey on top before serving.

• Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Enjoy your quick, hearty chili paired with delicious cornbread!