This classic chili recipe comes to us from the Beef Council, and is best served on top of yummy noodles. When you serve this chili, offer a variety of toppings such as crushed baked tortilla chips, chopped green or regular onions, chopped bell pepper, chopped fresh cilantro, shredded cheese, or sour cream so that everyone can make the dish their own. Enjoy!
- 1 lb Leahy’s Angus Ground Beef
- 1/2 cup Onion (chopped)
- 1 can Pinto Beans (15 oz – drained)
- 2 can Tomato Sauce (8 oz cans)
- 1 cup Frozen Corn
- 1 cup Water
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1/4 tsp Black Pepper
- Macaroni (cooked)
Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onions; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove drippings.
Stir in beans, tomato sauce, corn, water, spices and herbs. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally. Serve over macaroni, if desired. Garnish with toppings, as desired.