1 pound HEB pinto beans (2 cups dry)
3 tbsp. vegetable oil
2 to 3 cloves garlic, peeled and chopped
1 cup chopped onion
1 1/2 pounds lean ground beef
1 can (28 oz) diced tomatoes
1/4 cup chili powder
1 1/2 tsp. each: oregano and cumin
1 lb. lean ground beef
1 (14.5 oz.) can Trappey's Pinto Beans
1 pkg. Pioneer Chile Mix
1 (15 oz.) can H-E-B Diced Tomatoes
1 pkg. Hill Country Fare Corn Chips
1 cup H-E-B Shredded Cheddar Cheese
Heat a large skillet over high heat for 3 minutes. Spray with nonstick cooking spray and add the ground beef. Cook beef over medium high heat for 5 minutes or until dark brown. Season to taste with salt and pepper.
Add beans, Pioneer Chile Mix, diced tomatoes and 1 cup water to the cooked ground beef. Heat over medium-high heat until mixture comes to a boil. Cover; reduce heat to medium low and Cook for 15 minutes.
Serve chili and top each bowl with corn chips and cheese
No Nutritional Information Available
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