This recipe is for a hearty bean and beef chili. Easy to make and delicious.
Ingredients
- ½ pounds 80% lean ground beef: 1 piece
- red bell pepper: 1 piece (chopped)
- medium sweet onion: 1 piece (diced)
- frozen yellow and white whole kernel corn: 1 pack (16 ounce pack)
- light red kidney beans: 1 can (15 ounce can)
- dark red kidney beans: 1 can (15 ounce can)
- pinto beans: 1 can (15 ounce can)
- tomatoes: 1 can (14.5 ounce can, diced)
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- ½ cups water: 1 piece
- brown sugar: 0.75 cup
- chili seasoning mix: 3 packages (1.25 ounce packages)
- distilled white vinegar: 3 Tbsp
- yellow mustard: 3 Tbsp
Metric Conversion
Stages of cooking
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Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
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Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.
