Chock-full of ground beef, vegetables and canned beans, this hearty chili is perfect for cool days and chilly nights. Served alongside bakery-fresh rolls and a side salad, our Big Red Chili makes a great lunch or dinner.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) lean ground beef
2 carrots, shredded
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp. chili powder
1-1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
2 cans (19 fl oz/540 mL each) kidney beans, rinsed
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 can (10 fl oz/284 mL) 25%-less-sodium beef broth
1 can (127 mL) chopped green chiles, undrained
1-1/2 cups frozen corn
1 cup Cracker Barrel Shredded Tex Mex Cheese
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How do I make it ?
Brown meat in Dutch oven or large deep skillet on medium heat; drain. Add carrots, onions and garlic; cook and stir 5 min. or until crisp-tender.
Stir in seasonings; cook and stir 1 min. Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 20 min., stirring occasionally.
Serve topped with cheese.
Kraft Kitchen Tips!
Chili can be made ahead of time. Cool, then refrigerate until ready to reheat before serving. Or, store in airtight container in freezer up to 3 months. Thaw overnight in refrigerator before reheating to serve.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 5 g
Cholesterol 35 mg
Sodium 620 mg
Total carbohydrate 26 g
Dietary fibre 8 g
Sugars 5 g
Protein 18 g
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.