The Perfect Chili for National Bean Day

Friday, January 6, 2017

the-perfect-chili-for-national-bean-day

Meat & Bean Chili That Rocks

It’s National Bean Day, so why not spice up your dinner table with delicious chili? It’s the go-to comfort food that everyone loves during these cold winter days and nights. Here’s one chili recipe you’ll want to make again and again.

Meat & Bean Chili

meat-and-bean-chili

Ingredients:

meat-and-bean-chili-ingredients

  • 2 pounds ground beef
  • 1 cup onion, chopped
  • 1 large green bell pepper, chopped
  • 15.5-ounce can diced tomatoes
  • 46 ounces vegetable juice
  • 24 ounces salsa
  • 15.5-ounce can chili beans, drained
  • 15.5-ounce can kidney beans, drained
  • 15.5-ounce can pinto beans, drained
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 15 ounces beef chili block or roll (I use 4 Star Beef Chili)
  • Hiland Dairy Shredded Cheddar Cheese, for topping
  • Finely chopped onion, for topping
  • Hiland Dairy Sour Cream, for topping

Directions:

In a large pot, brown the ground beef.

meat-and-bean-chili-step-1

Add the chopped onion and green pepper and cook until softened.

meat-and-bean-chili-step-2

Slowly pour in the vegetable juice, salsa and beans. Mix well.

meat-and-bean-chili-step-3

Add the chili powder, garlic powder, salt and pepper.

meat-and-bean-chili-step-4

Cover and simmer about 1 hour, stirring occasionally.

meat-and-bean-chili-step-5

Add the beef chili block and cook until completely dissolved.

meat-and-bean-chili-step-6

Top each serving with cheese, onion and sour cream. Serve warm, accompanied by a tall glass of Hiland Dairy Milk!

Print this recipe.

Diva’s Tip

Have leftovers? You can freeze them in individual-sized serving containers and reheat for a quick, homemade meal. Want to shake it up? Top a baked potato with your leftover chili for a satisfying lunch, or add cooked macaroni noodles for a delicious chili mac dinner.

The Dairy Diva

~The Dairy Diva

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