homemade in minutes
- What you need
- Cooking instructions
Pinto Bean, Bell Pepper, Onion, Paprika, Cumin, Ancho Chile, Coriander, Garlic, Oregano, Cayenne, Japones Chile Pepper
Nutrition: No added salt or artificial anything, Certified Gluten Free
- 1 Tbsp. oil
- 1 ½ lbs. ground chuck
- 1 ½ cups beef broth (12 oz.)
- 1 can petite diced tomatoes (14.5 oz.)
- 2 Tbsp. red wine vinegar
- 2 tsp. sugar
- Optional: ½ teaspoon each of salt and freshly ground black pepper
- In a 3 or 4 quart pot, heat oil.
- Add ground chuck and brown thoroughly over medium to medium-high heat.
- Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.
- Add in tomatoes, broth, vinegar and sugar.
- Bring to a boil and then reduce to a simmer, cover and cook for 30 minutes.
- Remove the whole japones pepper.
- Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.
This is a great tasting soup!
This has to be some of the very best chili we’ve ever eaten. The flavors are outstanding and it was incredibly easy to make.
I always make my own soups and chili from scratch but thought to buy a chili mix so I don’t have containers of spices sitting around and going to waste. Well this Montana Creekside Classic Chili mix is near perfect. It has the right amount of spices and not overpowering. The amount of onions, beans, etc. is also perfect and I love the fact that I had to add my own salt. I served the chili with jasmine rice and it was perfect. I will be buying more mixes from Anderson House.
you can’t go wrong with this chili!! It’s our favorite comfort meal on cold winter nights!