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This hearty chili made with lean ground beef, beans, peppers and onions has the perfect combination of flavors to make this just the dish to warm up a chilly evening or weekend afternoon. Our signature “Ba-Bam!” spice makes this a dish the entire family will enjoy. Mild to moderate spice. Side of delicious fully-baked corn muffins. (GF/egg/dairy free minus corn muffins). Cheese and sour cream are for picture only.
Hands on time: 0 minutes
Cooking time: Slow-cooker 3 hours: High, 5-6 hours Low. IP: 18 mins on high, approx. 30 mins total.
Thaw completely in refrigerator.
Empty the contents of the chili bag into your preferred cooking vessel (pan, slow-cooker, Instant-Pot®) and add:
-1-2 Tablespoons olive oil. This is optional, but gives a richer flavor.
-Water: for 2-3 size add 1.25 cups. For 4-6 size add 2.5 cups.
Stove: Heat on med-high until it comes to a boil, stirring occasionally. Once boiling, reduce to low heat and simmer uncovered for 30-35 mins. If you have time, leave it on the stove on low up to an hour or more. Stir occasionally.
Slow-Cooker: Heat on low for 5-6 hours or high for 3 hours.
Instant-Pot®: Select manual setting. Adjust pressure if it doesn’t default to “high” and set time for 18 mins. When finished cooking, move top knob (using a long-handled wooden spoon or similar) from seal to vent/quick-release.
Serve with shredded cheese and sour cream on top, along with corn muffins and a crunchy salad. The flavor is even better the next day!
Ingredients: beans, ground beef, tomatoes, tomato paste, paprika, salt, parsley, onion powder, garlic powder, pepper, oregano, basil, thyme, celery salt, cumin, garlic, onion, bell peppers, brown sugar.
Corn muffins: Per slice: 220 calories, 11g Total fat, 2g Sat fat, 0g trans fat, 25mg cholesterol, 150mg sodium, 28g carbs, 0g fiber, 12g sugar, 2g protein. Contains: wheat, eggs, soy.