Sunday Night Chili

Nothing is better than snuggling up with a hot bowl of chili on a cold day. A Southwestern medley of flavors puts a spicy twist on the classic dish. Garnishes of jalapeño, avocado, green onion and cilantro add colorful elements of freshness.

Makes 16 servings


  • 1 tbsp olive oil
  • 3 (1-pound) pkg. 85% lean grass-fed ground beef
  • 1 large white onion, chopped
  • 1 large yellow onion, chopped
  • 1 ½ tbsp tablespoons bottled minced garlic
  • 1 (1.25-ounce) pkg. Chilli Man chili seasoning
  • ½ (1.25-ounce) pkg. McCormick original chili seasoning
  • 1 (28-ounce) can Muir Glen organic crushed fire-roasted tomatoes
  • 1 (28-ounce) can Muir Glen organic whole peeled tomatoes, puréed
  • 1 (10.75-ounce) can condensed tomato soup
  • 1 (6-ounce) can tomato paste
  • 4 (15.5-ounce) cans dark red kidney beans, drained and rinsed
  • 4 (15-ounce.) cans Mrs. Grimes original chili beans in chili sauce
  • 2 (15-ounce) cans light red kidney beans, drained and rinsed
  • Brown sugar, to taste
  • Desired toppers: sliced avocados, sliced green onions, sliced jalapeño peppers*, chopped cilantro, sour cream and/or shredded Cheddar cheese


  1. Heat oil in a large Dutch oven. Add ground beef; cook for 8 to 10 minutes or until browned, stirring occasionally to break into crumbles. Drain and discard drippings.
  2. Add white and yellow onions, garlic and both chili seasonings; stir to combine. Stir in fire-roasted and puréed whole tomatoes, tomato soup and tomato paste. Add dark red kidney beans, chili beans in sauce and light red kidney beans. Bring to boil; reduce heat. Cover and gently simmer over low heat for 3 hours.
  3. Season to taste with brown sugar. Serve with desired toppers.

*Chile peppers contain volatile oils that can burn your skin and eyes. When working with chile peppers, wear protective gloves.

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