valmg’s Quick And Easy Chili

Everyone that’s had my chili always seems to enjoy it. Lots of people ask me what’s in it. There’s no secret, it’s a combination of store bought products.

I always make a big batch of chili in the stockpot. This recipe is for the amount I make but it’s easy to reduce, just omit one of everything to reduce by a third.

I use

• 3 pounds of 80% - 90% ground beef (depends on what’s on sale)
• 3 cans of undrained red or light red kidney beans (again, depends on what’s on sale)
• 3 cans of Contadina Tomato Sauce With Italian Herbs
• 3 packages of Shop Rite Chili Mix
• optional - 1 bag of shredded cheese (any is fine, we like sharp cheddar or mozzarella the best)

Your first step is to brown the ground beef. Once the beef is browned I drain the fat and transfer the meat to the pot. I then add the kidney beans and tomato sauce. I stir this well and then add in the seasoning. (Note on the seasoning. Other stores seasonings will also work, just check their directions. I like the flavor of the ShopRite seasoning, it’s not too spicy and not too mild.)  I stir well again and then cook on low for about 15 minutes. When I’m ready to serve I sprinkle shredded cheese over the top and it gets nice and melty when you stir it around. That’s it.