Lulu's Chili

Michelle Cater


This is my recipe that I put together when my kids were little because it is fast and easy. I named it after my daughter.

★★★★★ 2 votes
30 Min
35 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This chili is hearty, dense and delicious! I used the Ranch Beans and loved the Southwestern flavors. From the stewed tomatoes to the corn (which I did add), there's lots of different textures in this chili. Perfect for a cold evening!


1 1/2 lb
ground beef or round
1 can(s)
stewed tomatoes, Mexican style, 15 oz.
1 can(s)
large size Ranch Style beans (26 oz) or two 15 oz cans of chili beans
1 small
onion, diced
1 medium
green pepper, diced
1 can(s)
corn, optional
1 pkg
Sazon Goya
3 Tbsp
chili powder
1 tsp
garlic powder
1 tsp
red pepper flakes, can add more if you want it hotter
shredded Mexican blend cheese


1Brown the meat in skillet. Add seasonings and onion. Add green pepper. When cooked through, drain.
2Transfer to pot. Add the beans and tomatoes and corn. Simmer for 30-45 minutes on low till heated through. When serving sprinkle shredded cheese on top. Serve with cornbread.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #onepot