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.

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★★★★★ 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


Step 1 Direction Photo

1Brown the meat in skillet. Add seasonings and onion. Add green pepper. When cooked through, drain.

Step 2 Direction Photo

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