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Chili is one of the easiest, most satisfying meals for a casual party. This recipe from the Bergerons is perfect for football Sundays.

  • 2 lbs. ground beef
  • 2 Cups chopped onion (2 large)
  • 2-3 TB. chopped garlic (or 1-2 tsp. PENZEYS MINCED GARLIC)
  • 2 15 oz. cans ranch-style beans, drained and rinsed (if you can't find these Texas beans, replace with more kidney beans)
  • 2 16-oz. cans refried beans
  • 1 15 oz. can kidney beans
  • 2 Cups chunky salsa
  • 1 12-oz. can beer or 11/2 Cups warm water mixed with 1 tsp. BEEF SOUP BASE
  • 1/4 Cup lime juice (juice of 2 limes)
  • sour cream (optional)

In a large stockpot, cook the ground beef, onion, garlic and SPICES over medium high heat until the meat is browned and the onion is tender, 15 minutes or so, stirring occasionally. Stir in the beans, salsa and beer or beef broth, stir well, turn heat to low and let simmer until thickened and the flavors have melded, 1-2 hours. Stir in the lime juice just before serving. To serve, ladle the chili into bowls and garnish with sour cream, if desired.

Prep. time: 10 minutes
Cooking time: 1 hour 15 minutes to 2 hours 15 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 11/2 cups (274g); Calories 240; Calories from fat 60; Total fat 7g; Cholesterol 35mg; Sodium 730mg; Carbohydrate 25g; Dietary Fiber 8g; Sugars 5g; Protein 19g.

Penzeys Minced Garlic .4oz 1/4 cup jar
Regular Chili Powder 4 oz. bag
Cumin Ground .9 oz. 1/4 cup jar
Beef Soup Base and Seasoning 8 oz. jar

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