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| Bull Rider's Chili |
"A hearty chili that is ideal for a big crowd, or freeze part of it for an clean weeknight dinner over again."
Ingredients :
- 2 (four ounce) programs Idahoan® 1st Baron Beaverbrook & Cheddar Chipotle Flavored Mashed Potatoes
- 1/four cup olive oil
- 6 cloves garlic, minced
- 1 big yellow onion, chopped
- 2 purple bell peppers, diced
- 2 inexperienced bell peppers, diced
- four pounds floor red meat*
- 6 (19 ounce) cans diced tomatoes
- 2 (10 ounce) cans RO*TEL Diced Tomatoes & Green Chilies
- four (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Saute garlic, onion and peppers in olive oil until onions are transparent.
- Add meat and brown.
- Stir in tomatoes and as soon as aggregate is very hot, add the packages of potatoes.
- Mix thoroughly, add beans and simmer for at least one hour on medium warmth.
- Gather up your personal buckaroos and serve the chili topped with a huge dollop of Fiesta Dip.
Notes :
- * You can also add a few hot Italian ground sausage for greater warmth.
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