Transfer chili to a slow-cooker set to warm. Use as topping for prepared trays of grilled hotdogs and baked potatoes, with a tray of extras nearby: Crowd-pleasing additions include sour cream, grated Monterey Jack cheese, nacho or corn chips, diced tomatoes, sliced green onions and sliced jalapenos.
Beef and bean chili
- 1 tbsp canola oil
- 1 large onion, chopped
- 2 227-g pkgs sliced button mushrooms
- 3 tbsp chili powder
- 2 tsp garlic powder
- 1 kg lean ground beef
- 2 796-mL cans diced tomatoes
- 2 540-mL cans red kidney beans, drained and rinsed
- 1 tsp granulated sugar
- 1 tsp salt
- sour cream, optional
- grated cheddar, optional
- thinly sliced green onions, optional
- Heat oil in a large pot over medium. Add onion and cook until soft, about 5 min. Add mushrooms, chili powder and garlic powder. Cook until mushrooms start to soften, 4 to 5 min.
- Crumble in meat and stir frequently to break up meat. Cook until no pink remains, 3 to 5 min.
- Stir in tomatoes, beans, sugar and salt. Gently boil, uncovered, about 10 min.
- Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well refrigerated up to 3 days.
Tip: Pre-bake potatoes and set them out on a covered roasting pan.
Originally published in the Holiday/New Year 2017 issue of Walmart Live Better.
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