EASY TAILGATERS CHILI
Course: Entree
Cuisine: American
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 12
INGREDIENTS
- 2 tablespoons olive oil
- 1 large sweet onion chopped
- 2 cloves garlic minced
- 2 pounds lean ground beef
- 15 ounce can kidney beans drained and rinsed
- 15 ounce can chili pinto beans no chili pinto beans can be used instead
- 15 ounce can cannellini beans drained and rinsed
- 24 ounces RAGÚ Homestyle Traditional Pasta Sauce
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoon sea salt or to taste
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- Optional cayenne can be added for extra heat, use with caution. Be careful in adding cayenne if you decide to kick it up a notch as a little goes a long way.
- 2 tablespoons brown sugar optional
INSTRUCTIONS
In a large skillet or pot add the chopped onions, garlic and olive oil. Sauté for a few minutes until the onions are lightly cooked.
- Add ground meat and begin the browning process. You may need to add additional olive oil.
Brown all the meat continuously stirring to break up the meat. (you may find a heavy wire whisk helpful in breaking up the chunks).
When the meat is browned begin adding in your seasonings (remember you can always add more after it’s cooked for a while).
Add RAGÚ pasta sauce and beans combining all of the ingredients.
Reduce heat to simmer and allow to simmer for 1 – 2 hours, stirring so it won’t stick to the bottom.
If chili begins to get too thick you can add additional stock or water to get it to the consistency you like.
- Taste and re-season to your taste.
If you like your chili spicier add in more chili powder or cayenne pepper. To add a little sweetness to the chili add in 2 tablespoons of brown sugar.
