Quick and Easy Chili
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
1 (4-oz.) can Diced Green Chiles
2 teaspoons chili powder
1/2 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
- Cook beef, onion and garlic in large skillet until beef is browned; drain.
- Stir in beans, salsa, chiles, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low; cover.
- Cook, stirring frequently, for 20 to 25 minutes. Garnish as desired before serving.
- 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
- Makes 6 servings