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Smoky Chipotle Chili

SUBMITTED BY: Campbell's Kitchen 

"Smoked jalapenos give Pace® Chipotle Salsa its unique flavor and make this a favorite in the great chili debate."
RECIPE RATING:
This recipe has been rated 2 times with an average star rating of 4.5
Read Reviews (2)
COOK TIME  25 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 cup Pace® Chipotle Chunky Salsa
  • 1 cup frozen whole kernel corn
  • 1 (14 ounce) can Swanson® Seasoned Beef Broth with Onion
  • Cornbread Squares

DIRECTIONS

  1. Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
  2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 minutes.
  3. Serve with Cornbread Squares.

FOOTNOTES

  • TIP
  • Cornbread Squares: Preheat oven to 400 degrees F. Mix 1 package (about 8 ounces) corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace® Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 14, 2008 by cheeryb 
This was very good! The smoky flavor made it unique and it wasn't too spicy. I'll definitely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 14, 2008 by Rebecca 
i loved it. i enjoy spcey foods. this one hit charts in my book. MORE


 
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