Maggie and Mommy's Chili
★★★★★ 1 vote5
2 lbground beef
1 pkgmild chili seasoning, divided (mccormick's is personal favorite)
1 boxbeef broth, reduced sodium
1 can(s)14-15 ounces tomato sauce
2 can(s)mild chili beans
1 can(s)black beans, rinsed and drained
1 can(s)red beans, rinsed and drained
2 Tbsptomato paste
How to Make Maggie and Mommy's Chili
- In a measuring cup put 2 Tbsp tomato paste, 2 Tbsp of the mild chili seasoning, and enough beef broth to cover both. Using a small whisk, mix until well blended and set aside.
- In a large pot put ground beef, dried onions to what you like, and last 2 Tbsp of chili seasoning. Cook over medium high heat. After a couple of minutes add a couple splashes of beef broth to help scrap up the beef that is sticking to the bottom of the pan. Drain off fat after meat is all brown.
- Add chili beans, drained and rinsed black and red beans, tomato sauce and tomato paste mixture. Turn heat to low and simmer for about 20-30 minutes, stirring occasionally.
- Dish up and serve with your favorite chili toppings. We like shredded cheese and sour cream, with tortilla chips on the side.