Our new favorite chili recipe, made with three different varieties of Bush’s Reduced Sodium Beans.
I’ve always been of the belief that chili was chili and that it was hard to make a chili absolutely more outstanding than the next. Because of that (now I know) misguided belief, I rarely switched things up when we had chili. I would follow my old standby recipe and serve it up as is.
Luckily I was recently working with a client on photographing some various chili, and had the opportunity to try a number of different kinds of chili. All I can tell you is, boy I have been missing out all this time! I’ve always liked chili, but now I have to say I really really like chili.
I adapted the original recipe, which was a Wendy’s Copycat Chili Recipe, and created a combination of texture and flavors I love. With three different types of Reduced Sodium Bush’s Beans, this recipe has been an absolute winner with my family. In fact, I recently took it to a family event and just about everyone who tried it commented on how good it was and asked for the recipe!
It’s good to switch things up every now and then, I’ve discovered. If you do, you may just discover something even better than before! Enjoy!
- 2 lbs lean ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 1 large tomato, chopped
- 32 ounces tomato sauce
- ¼ cup beef broth
- 1 14-ounce can Bush's Reduced Sodium Pinto Beans, drained
- 1 14-ounce can Bush's Reduced Sodium Dark Red Kidney Beans, drained
- 1 14-ounce can Bush's Reduced Sodium Great Northern Beans, drained
- 1 10-ounce can Rotel diced tomatoes with green chilies (medium)
- 1 1.25 ounce package McCormick mild chili seasoning
- In a large stock pot, brown ground beef. Once browned, drain grease.
- Add the remaining items and stir together.
- Cook over medium heat until vegetables are tender, approximately 30 minutes.
Disclosure: I am honored to be in a compensated partnership with Bush’s Beans. All opinions expressed are my own.