Chili with Beef, Bell Peppers, Corn and Cookshack Chili Mix

Although this recipe calls for a Dutch oven, a large sauce pan is fine, but you will need to watch it closely for scorching.

1. Place meat in Dutch oven and break apart.

2. Dice onions and add to meat.

3. Cook meat on stove top over medium to medium-high heat until brown, but not done.

4. While meat is browning, dice bell peppers and add to meat and onions and continue cooking.

5. When meat is done, stir in tomatoes, corn and chili seasoning. Stir well. If you plan on simmering for hours, do not add beans until 30-60 minutes before serving.

6. Simmer on medium-low to low for 30 minutes; stirring occasionally. It is “ready” after 30 minutes, but is much better if you let it simmer for several hours. If you have the time, let it simmer for 4 hours. If you plan on letting it simmer for 4 hours, do not add beans until after 3 hours. Beans may rupture if you add too soon.

7. Serve hot.

NUTRITION FACTS from MacGourmet Deluxe:
Servings: 8
Amount Per Serving
Calories: 365
Total Fat: 16.04g
Cholesterol: 77mg
Sodium: 596mg*
Total Carbs: 24.68g
Dietary Fiber: 5.52g
Sugars: 4.96g
Protein: 26.47g

*Sorry – it wasn’t until I put my recipe into MacGourmet did I realize how much sodium the Cookshack chili mix has in it. Major bummer because it’s really good! UGH! I am now on a mission to duplicate the “mix” recipe but with much less salt. When I have achieved this, I will create an update.