Chili with Beef, Bell Peppers, Corn and Cookshack Chili Mix

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   Although this recipe calls for a Dutch oven, a large sauce pan is fine, but you will need to watch it closely for scorching.

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   1.

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   Place meat in Dutch oven and break apart.

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   2.

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   Dice onions and add to meat.

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   3.

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   Cook meat on stove top over medium to medium-high heat until brown, but not done.

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   4.

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   While meat is browning, dice bell peppers and add to meat and onions and continue cooking.

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    5.

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    When meat is done, stir in tomatoes, corn and chili seasoning.

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    Stir well.

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    If you plan on simmering for hours, do not add beans until 30-60 minutes before serving.

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    6.

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    Simmer on medium-low to low for 30 minutes; stirring occasionally.

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    It is ready after 30 minutes, but is much better if you let it simmer for several hours.

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    If you have the time, let it simmer for 4 hours.

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    If you plan on letting it simmer for 4 hours, do not add beans until after 3 hours.

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    Beans may rupture if you add too soon.

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    7.

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    Serve hot.

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    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

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    *Sorry it wasnt until I put my recipe into MacGourmet did I realize how much sodium the Cookshack chili mix has in it.

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    Major bummer because its really good!

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    UGH!

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    I am now on a mission to duplicate the mix recipe but with much less salt.

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    When I have achieved this, I will create an update.

* Per serving · 4 servings · Values may vary.