Monday, February 28, 2011

Quick and Easy Mexican Beef Chili



  • 4 cups Kitchen Basics® Unsalted Beef Stock
  • 3 small red onions, diced
  • 3 fresh jalapeno peppers, sliced
  • 4 cloves garlic, chopped
  • 4 cups kernel corn
  • 2 (28 ounce) cans crushed tomatoes
  • 1 pound 97% lean ground beef
  • 2 (16 ounce) cans kidney beans, drained
  • 3 tablespoons chili powder
  • 1/2 cup shredded Monterey Jack cheese


  1. Heat a large saucepan over medium heat. Brown beef with onion and jalapenos. (reserve some fresh jalapeno slices and red onion for garnish. Add garlic, tomatoes, beans, chili powder, corn and Kitchen Basics Unsalted Beef Stock. Lower the heat and simmer for 30 minutes.
  2. Season to taste with salt and pepper. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Garnish with peppers & onion. Serve hot.


(For a healthier version of this recipe substitute ground turkey and use Kitchen Basics Chicken Or Turkey Stock in place of Beef Stock.)

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