-
1
Although this recipe calls for a Dutch oven, a large sauce pan is fine, but you will need to watch it closely for scorching.
-
2
1.
-
3
Place meat in Dutch oven and break apart.
-
4
2.
-
5
Dice onions and add to meat.
-
6
3.
-
7
Cook meat on stove top over medium to medium-high heat until brown, but not done.
-
8
4.
-
9
While meat is browning, dice bell peppers and add to meat and onions and continue cooking.
-
10
5.
-
11
When meat is done, stir in tomatoes, corn and chili seasoning.
-
12
Stir well.
-
13
If you plan on simmering for hours, do not add beans until 30-60 minutes before serving.
-
14
6.
-
15
Simmer on medium-low to low for 30 minutes; stirring occasionally.
-
16
It is ready after 30 minutes, but is much better if you let it simmer for several hours.
-
17
If you have the time, let it simmer for 4 hours.
-
18
If you plan on letting it simmer for 4 hours, do not add beans until after 3 hours.
-
19
Beans may rupture if you add too soon.
-
20
7.
-
21
Serve hot.
-
22
NUTRITION FACTS from MacGourmet Deluxe: Servings: 8 Amount Per Serving Calories: 365 Total Fat: 16.04g Cholesterol: 77mg Sodium: 596mg* Total Carbs: 24.68g Dietary Fiber: 5.52g Sugars: 4.96g Protein: 26.47g
-
23
*Sorry it wasnt until I put my recipe into MacGourmet did I realize how much sodium the Cookshack chili mix has in it.
-
24
Major bummer because its really good!
-
25
UGH!
-
26
I am now on a mission to duplicate the mix recipe but with much less salt.
-
27
When I have achieved this, I will create an update.
