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- 11 cups
- 20 Min
This chili has such a south-of-the-border appeal - one bite and the whole gang'll shout ole!
What You'll Need:
- 1 pound ground chuck
- 1 large onion, chopped
- 3 cups water
- 2 (14-1/2-ounce) cans diced chili-style tomatoes, undrained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (16-ounce) jar picante sauce
- 1/2 teaspoon ground cumin
- Shredded Cheddar cheese
What To Do:
- Cook beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain
- Stir in water and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Sprinkle each serving with cheese.
You can adjust the heat of the chili by using a hot, medium, or mild picante sauce.
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