Fast-Break Chili

Oxmoor House
16 cups


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4 1/2 pounds ground chuck
2 (1 3/4-ounce) envelopes chili seasoning mix (we tested with French's)
3 (16-ounce) cans chili hot beans
3 (15-ounce) cans tomato sauce
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
Toppings: shredded Cheddar cheese, sour cream, chopped green onions


Brown beef in a Dutch oven, stirring until it crumbles. Drain and return to Dutch oven. Stir in chili mix and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Serve with desired toppings.

Created date

October 2003