Recipe by KRAFT Shredded Cheese
"Try this simple slow-simmering beef chili. The salsa adds a nice little kick and saves on prep time."
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1 1/2 pounds
extra-lean ground beef
2 (19 ounce) cans
mixed beans, rinsed
1 (14 ounce) can
no-salt-added tomato sauce
frozen corn, thawed, drained
KRAFT Tex Mex Shredded Cheese
Great recipe, I used black beans, kidney beans, and garbanzo beans. Also added a small can of tomato sauce because it seemed too thick. The whole family loved it... a definite addition to our rotation.
I have learned that I am not a big fan of having salsa in chili, so that is definitely what affected my rating. I ended up adding a little each Worcestershire sauce, garlic, paprika, cumin. My family did like the final result. :)
Mmmmm! Made this Chili this past weekend for my husband, we both loved it!
This was really good for such an easy recipe. I did alter slightly by omitting the corn and adding some green pepper and chopped garlic. I feel foolish that it never occurred to me to use salsa as a chili base, thanks for sharing!
Made it this weekend and the whole family loved it!
I made this chili recipe for a crowd of 50 and I got nothing but rave reviews! The corn really adds a nice texture. This is a great recipe!
Made without onion and this was still delicious.
This is a very easy to pull together slow-cooker recipe, and the finished chili is tasty, hearty as its name implies, and a hit with my husband. I used a combination of chili beans and black beans which came out so delicious. Also a dollop of sour cream on top with the cheese added a creamy delightfulness!
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