Beef, Mexican - Spanish, Soups and Stews

Beef Chili

  • 1 lb Ground beef
  • 1 pkg (1.25 oz) Dry chili seasoning mix
  • 1 can (15 oz) Kidney beans, drained
  • 1 can (14 1/2 oz) Ready cut peeled tomatoes
  • 1 can (8 oz) Tomatoe sauce
  • 1 can (7 oz) Diced green chilies, drained

    • Brown meat in large saucepan; drain. Add all remaining ingredients.

    Simmer, uncovered 10 minutes. Top with sliced scallions, cilantro and shredded cheddar cheese.

    Makes 4-6 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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