Family Recipes, Whats all the BUZZ?

Fall in Love with Chili

This is a sponsored post by Bush’s Beans. All opinions are 100% my own.
Is it just me, or does the cooler weather have you bringing out your stockpots, crock-pot and casserole dishes? Once the temperature drops, it is like a beacon goes off and signals my inner comfort food loving self to wake up. This is the time I close down my grill and wake my stove and oven up from hibernation. I love to make hearty dishes to keep us all warm throughout the Fall and Winter months. One of my absolute favorite dishes I love to make is chili. Chili is one of those dishes I can make a ton of and then freeze any leftovers. The flavor is absolutely incredible and all the ingredients that make up this chili are amazing. One of favorite and most flavorful ingredients to add are Bush’s Beans. Bush’s Beans are full of flavor and help make any chili taste its best.
Let me walk you through how I make one of my favorite Fall time meals. You can find Bush’s Beans at your local Walmart along with all your other ingredients.
You will need:
  • 4 Tablespoons Olive Oil
  • 1 Large Onion, diced
  • 2 Large Bell Pepper (any color), diced
  • 6 Garlic Cloves, minced
  • 3 pounds ground beef
  • Two 28-ounce cans diced tomatoes with juice
  • Two 15-ounce cans Bush’s Best Kidney Beans, drained
  • 3 1/3 cups beef broth
  • 3 Tablespoons ground chili powder
  • 2 Tablespoons ground cumin
  • 2 Teaspoons dried oregano
  • 2 Teaspoons salt
  • Sour Cream for garnish
  • Shredded cheddar cheese for garnish
  • Thinly sliced scallions for garnish
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add in onions and bell pepper and saute until tender.  Once they are tender, then add in the garlic and cook for another 2 minutes. Remove from heat and set aside.
Heat the other 2 tablespoons of olive oil in a large pot over medium-high heat. Add in the ground beef and cook until browned. Drain the fat. Then add in the chili powder, cumin, oregano and salt. Reduce the heat and stir until the spices form a thick paste on the meat.
Add 12 ounces of the beef broth and scrape any bits from the bottom of the pan. Cook for about 2-3 minutes until slightly reduced. Now add the onion and pepper mix to the pot, then the tomatoes and the rest of the broth. Simmer for 30 minutes. 
Add the beans to the chili and cook until warmed through.
Ladle the chili into bowls and top with sour cream, cheese and scallions. Serves 10-12
You can now make this amazing dish with the help of Bush’s Beans and Walmart. To save this recipe for later just click the Pin It button. #BushsBeansFallFlavors #MyBestWithBushBeans

 

Leave a Reply