5-Ingredient Beef Chili
Prep: 5 minutes
Grill: 30 minutes • Serves: 8
2 pounds ground chuck
2 tablespoons chili powder
2 cans (15 ounces each) Busch’s Organic Dark Red Kidney Beans
2 cans (10 ounces each) Mexican-style diced tomatoes
2 cups Busch’s Beef Flavored Stock
1-1/4 teaspoons salt
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
2 tablespoons chili powder
2 cans (15 ounces each) Busch’s Organic Dark Red Kidney Beans
2 cans (10 ounces each) Mexican-style diced tomatoes
2 cups Busch’s Beef Flavored Stock
1-1/4 teaspoons salt
Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional)
1. In large saucepot, cook ground chuck and chili powder over medium-high heat 10 minutes or until browned, breaking up ground chuck with side of spoon. Stir in beans, tomatoes with their juice and stock; heat to a simmer. Reduce heat to medium-low; cook 20 minutes or until thickened. Stir in salt. Makes about 8 cups.
2. Serve chili topped with toppings, if desired.
Approximate nutritional values per serving (1 cup):
301 Calories, 10g Fat, 4g Saturated Fat, 50mg Cholesterol, 1016mg Sodium,
27g Carbohydrates, 7g Fiber, 4g Sugars, 0g Added Sugars, 26g Protein