Family-Style Chuck Wagon Chili

Course : Chili
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound Lean ground beef
1 tablespoons garlic Minced
16 ounces Whole tomatoes - undrained coarsely chopped
16 ounces Kidney beans - rinsed and drained
3/4 cup Sour cream
3/4 cup Chopped cilantro
3/4 cup Picante Sauce
2 teaspoon Chili powder, as desired - as much as 3 teaspoons
2 1/2 teaspoon Ground cumin
2/3 cup Sliced green onions w/tops - 1/4-inch pieces
1 cup Shredded monterey jack or cheddar cheese
1 cup Hot cooked rice

Preparation / Directions:

Brown meat with garlic in large saucepan or Dutch oven; drain. Stir in remaining ingredients except green onions and optional toppings. Bring to a boil; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add green onions; simmer 5 to 10 minutes or until chili is desired consistency, stirring occasionally. Ladle chili into bowls; serve with optional toppings and additional picante sauce. Makes 4 servings, about 5 cups chili. A real crowd pleaser, this savory chili tastes like it simmered all day, but it's ready to serve in about half an hour. If you prefer, black beans or pinto beans may be substituted for kidney bean

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes