Quick and Easy Chili

  1. 1 pound lean ground beef
    1 cup diced onion
    2 cloves garlic, finely chopped
    2 (16-oz.) cans kidney, pinto or black beans, drained and rinsed
    2 1/2 cups ORTEGA Salsa - Thick & Chunky
  2. 1 (4-oz.) can Diced Green Chiles
    2 teaspoons chili powder
    1/2 teaspoon crushed dried oregano
    1/2 teaspoon ground cumin
  1. Cook beef, onion and garlic in large skillet until beef is browned; drain.
  2. Stir in beans, salsa, chiles, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low; cover.
  3. Cook, stirring frequently, for 20 to 25 minutes. Garnish as desired before serving.
  4. Garnish suggestions: ORTEGA Thick & Chunky Salsa, shredded mild cheddar or shredded Monterey Jack cheese, diced tomatoes, sliced olives, sliced green onions, sour cream and diced onion
  5. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases