Prep 20 mins
Cook 15 mins
This is a recipe that a friend of mine gave me. It's a nice comfort food for a cold winter's night. I use Bush's Chili Magic chili beans for the extra flavor. If you can't find Bush's Chili Magic and instead use a can of regular chili beans, you might have to add some extra chili powder to season.
- Finely chop the onion.
- Brown the ground beef and the onion together.
- Drain the ground beef/onion mixture on a paper towel.
- Chop the stewed tomatoes in a food processor.
- option: you can add the Rotel to the stewed tomatoes in the processor if you would like for the Rotel to be a finer consistency.
- In a large pot simmer everything together for at least 15 minutes.
Made half a batch for DH, his dad and I for lunch. Easy and delicious! I followed the instructions and definatley will make again. Made for Fall PAC 2011.
Oops! I noticed too late this recipe requires 3 cans of minestone soup; I only had one. I improvised by adding only the guts (no liquid) of two ready-to- serve southwestern-style soups. The end result was delicious! Had I made it correctly, I'm sure that would taste great too. A nice thick chili, chock full of all sorts of stuff. Southwestern style soups include black beans, enhancing an already attractive and colorful dish. The only other change was adding cumin to personal taste. Thanks for showing us how to jazz up chili! Made for Fall 2009 PAC.