- 2 pounds ground beef
- 2 onions, diced
- 2 green bell peppers, diced
- 3 cloves garlic, minced
- 2 (1.25 ounce) packages chili seasoning mix
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 4 (14.5 ounce) cans diced tomatoes
- 2 (28 ounce) cans crushed tomatoes
- 3 (14.5 ounce) cans stewed tomatoes
- 2 (16 ounce) cans navy beans, drained and rinsed
- 3 (16 ounce) cans seasoned chili beans, undrained
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 2 (15 ounce) cans red kidney beans, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (15 ounce) cans black-eyed peas, drained and rinsed
- Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.
- Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.
05/06/2018
recipepes.com
The Herd's Tailgate Chili, recipe
PT15M
PT1H
5
455 calories
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