week night chili for cold nights (easy and good)!
This is a very simple, quick chili that is perfect for the cool nights ahead and it is absolutely YUMMY! I like to serve it with shredded cheddar cheese and cornbread sticks. It's truly a very flavorful chili that's not too mild and not too spicy. You can also add your favorite ingredients and spices to make it all your own. Hope y'all enjoy this chili as much as we do.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
Makes a good family-sized pot of chili
Ingredients
- 1 pound package ground beef
- 1 pound package ground sausage, mild or hot
- 1 medium onion, coarsley chopped
- 2 packages french's chilo-o mix
- 3 tablespoons corn meal (i use martha white's self-rising white cornmeal)
- 1/2 teaspoon ground cumin
- 1 pinch red pepper flakes
- 3 tablespoons catsup
- 1 tablespoon brown sugar, lightly packed
- 2 cans stewed or diced tomatoes, 14.5 oz size, undrained
- 1 can red kidney beans, 15.5 oz size, undrained
- 1 can pinto beans, 15.5 oz size, undrained
- 1 can water (from one of the empty cans of beans or tomatoes)
How To Make week night chili for cold nights (easy and good)!
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Step 1In a large Dutch oven, brown ground beef, sausage and onion until meat is done and onions are tender. Remove from heat and place meat mixture in colander and strain, patting with paper towels to remove as much grease as possible.
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Step 2Return meat mixture to Dutch oven. Add both packages of chilo-o mix, cumin, red pepper flakes and stir well. Add remaining ingredients and stir. Return to heat and bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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