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Soups, Stews, and Chilies


Quick and Easy Chili

 

8 Servings


  • 2 pounds ground beef (80/20)
  • 1⅓ cups chopped onions
  • 1 cup chopped green bell peppers
  • 2 10.5-ounce cans condensed beef broth
  • 2 8-ounce cans tomato sauce
  • 2 6-ounce cans tomato paste
  • 4 15.5-ounce cans kidney beans, undrained
  • 4 teaspoons chili powder
  • ½ teaspoon hot pepper sauce

In 5-quart saucepan or Dutch oven, brown ground beef, onions and bell pepper; drain. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally.


Note: Chili can be frozen in freezerproof container up to 2 months.

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