Nov 22, 2013 5:00 PM by Kristi Tedesco

Anchored in Tradition: Kristi's No Spoon Holiday Chili-changa

3 lbs. lean ground beef (browned and rinsed)
1 14 oz. can beef broth
1 8 oz. can tomato sauce
4 dashes of Tabasco sauce
1 1/2 TBSP onion powder
3/4 tsp. cayenne pepper
2 tsp. beef bouillon granules
1 tsp. chicken bouillon granules
1 white onion (diced)
1 can kidney beans (rinsed)
**If you use beans, add an extra half can of beef broth to the mix**
1 1/2 cans Rotel brand chopped tomatoes (mild or medium)

3/4 tsp. garlic powder
1 TBSP cumin
3/4 white pepper
3 TBSP chili powder (2 if you don't want the 'heat')

Brown the meat and rinse.
Put back in the pot and mix in the other ingredients from PART ONE.
When onions are translucent, add ingredients from PART TWO.

Serve with sour cream (or plain greek yogurt,) shredded cheese and Tostitos Scoops.


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