11-Can Chili recipe

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Ingredients

2 pounds lean ground beef
2 small onions, diced
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
2 (15 ounce) cans red kidney beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 (1.25 ounce) packages chili seasoning mix
1 pinch salt and ground black pepper to taste

Nutrition Info

354.8 calories
carbohydrate: 41.6 g
cholesterol: 45.7 mg
fat: 10 g
fiber: 13.9 g
protein: 26.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 1409 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes, drain and discard grease.

  2. Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture, bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.

Recipe Yield

13 cups

Recipe Note

Good basic chili recipe made easy with the use of canned items.

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