Cathy's Red Chili
3/4 - 1 lbground round, browned and well drained
1/ 15 ozcan of light red kidney beans
1/ 15 ozcan of black beans, rinsed and drained
1/ 15 ozcan of white kidney beans (cannellini beans)
3/ 15 ozcans of petite diced tomatoes
2 pkgmccormick original chili mix (optional, use 1 original and 1 spicy)
1 pkgmccormick original taco mix
2/ 10 ozcans of white shoe peg corn (can use yellow corn)
How to Make Cathy's Red Chili
- Brown ground round; use a potato masher to crumble the beef well (like Taco Bell ground beef). Drain well on paper towels.
- Spray your crock-pot liner with cooking spray (or if using the stove top method, spray large dutch oven). Mix browned beef, beans, (drain and rinse only the black beans to prevent murky look), tomatoes, corn. Stir well. Add the seasoning packets one at a time, stirring well between each addition.
- Crock-pot/slow cooker: Cook on high for 4 hours or low 6-8 hours.
Stove top: bring to a slow bubble and reduce heat to simmer for 45 minutes; stir occasionally to prevent scorching as necessary. Do not cover tightly.
- Serve hot. We like to serve with Fritos Scoops, grated extra-sharp cheese, diced onion, fresh cilantro, sliced avocado,guacamole, chili-con-queso, salsa, (some like taco chips or pita chips also)
This freezes well if you have leftovers. It makes a lot but the colorful ingredients add to the deliciousness