NOTES:
• A delicious classic chili recipe!
• Freezes well. Cool and transfer to freezer container. Cover and freeze for up to 3 months.
• Modified from Taste of Home.
INGREDIENTS
• ¾ -1 lb lean ground beef
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 1 medium green bell pepper, chopped
• 1 smaller orange bell pepper, chopped
• 1 smaller red bell pepper, chopped
• 1 smaller yellow bell pepper, chopped
• 2 16-oz cans dark red kidney beans, rinsed and drained
• 1 15 ½-oz can chili beans in chili sauce (mild or hot, pick your favorite)
• 1 large can (28 oz) diced tomatoes, undrained
• 1 large can (28 oz) crushed tomatoes, undrained
• 1 package frozen corn
• 1-2 tbsp chili powder
• 2 c. water (or more if you like it thinner)
• 1 envelope ranch salad dressing/dip mix
• Pepper to taste
• Desired toppings – tortilla chips or crackers, shredded cheddar cheese, diced avocado, etc.
DIRECTIONS
1. In a large soup pot, cook the beef, onion and garlic over medium heat until meat is no longer pink. Drain if necessary. Add peppers and cook and stir for 3 minutes. Stir in the remaining ingredients and bring to a boil. Simmer covered for 15-30 minutes for flavors to blend. Serve with desired toppings.
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