I’ve been making this Mexican chili for years, and it’s always a hit. But recently, I started adding two special ingredients ...

Step 2: Brown ground beef. Push the vegetables aside and ... 1 15.5-ounce can kidney beans Bring the chili to a simmer, then cover and reduce the heat to low. Simmer for 25-30 minutes or until ...

In 10" skillet over medium-high heat, cook ground beef until browned. Add taco cooking sauce and beans with liquid. Heat to a boil. Simmer 5 min. Serve with corn bread in bowls.

Now that I’m finally on the mend – and with antibiotics in tow – I look forward to our next snow day, when I’ll have this hearty ground beef, kidney bean and sweet potato chili at the ready.

In fact, as I cooked through each recipe, with chili served up for dinner several days in a row and vats of leftovers in the ...

Brown the ground beef in a large pot over medium ... Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper. Simmer for 20 minutes ...

chili powder, coriander, cumin, oregano and pepper; cook on medium, stirring constantly, until fragrant and ground beef is coated in tomato paste, about 1 minute. Stir in beans, diced tomatoes ...

While the pot pies are baking, combine the garlic, warm melted butter, parsley and salt in a small bowl. Stir well and keep warm until ready to serve. Once the pot pies have finished baking, remove ...

Add the chili powder, cumin and paprika, stir to combine and cook for another 2 minutes. Add the kidney beans, diced tomatoes, water, and browned ground beef, then stir to combine. Bring ...