“Your favorite chunky salsa kicks up the flavor and the heat in this beef and bean Texas chili.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Remove the beef from the saucepot.
- Add the remaining oil and heat over medium heat. Add the onion and cook until it's tender. Add the garlic and cook for 30 seconds.
- Add the salsa, water, chili powder and cumin. Heat to a boil. Return the beef to the saucepot. Stir in the beans. Reduce the heat to low. Cover and cook for 1 hour. Uncover and cook for 30 minutes or until the beef is fork-tender.
- Sprinkle with the cilantro, if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 296 cal
- 15%
- Fat
- 11.6 g
- 18%
- Carbs
- 21.8 g
- 7%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"This chili has definitely been a favorite everytime that I have made it. However, there are a couple of things that I do a little differently. In addition to the onion and minced garlic, I also chop u..." See morep one whole jalepeno (seeds and all as my family likes the spice) and saute it. Instead of using 3 cups of salsa, I use 2 cups and replace the third with a can of condensed tomato soup. And lastly, I use beef broth in place of the 1/2 cup of water. It never fails to be completely delicious."
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