One Pot Spicylicious Chili Recipe
Author: Adventures of a Traveling Foodie
  • 1-1/2 pounds ground beef
  • 2 - 16 ounce cans of Bush's Chili Beans (one in medium sauce and one in mild)
  • 1 - 16 ounce can Bush's White Beans (Frijoles beans)
  • 1 - 16 ounce can Bush's Great Northern Beans
  • 1 - 10 ounce can Ro-Tel Chili Fixin's (seasoned diced tomatoes & green chilies)
  • 1 - 4.5 ounce can Old El Paso Chopped Green Chilies
  • 1 to 1-1/2 cups of chicken stock (or water)
  • 1 Large White Onion, chopped
  • 1 TBSP minced garlic
  • 2 TBSP chili powder
  • 1 TBSP garlic powder
  • 1 TBSP dried cilantro
  • 1 TBSP dried oregano
  • 1 TBSP Garlic infused oil (or whatever oil you normally cook with)
  • Dash Red Pepper Flakes
  • Salt and Pepper to taste
  • Optional: add a few splashes of your favorite hot sauce
  • Garnishes:
  • Chopped Onions
  • Cheese
  • Sour Cream
  • Oyster Crackers
  1. Heat up some garlic infused olive oil on medium heat.
  2. Add about ¾ of chopped large white onion to the heated oil. Reserve remainder for garnish.
  3. Add minced garlic after one minute.
  4. Heat until almost caramelized.
  5. Add ground beef and half of your seasonings.
  6. Once meat is cooked, DO NOT DRAIN. Add in all of the canned beans, chilis, and ro-tel. Mix well.
  7. Then, add the remainder of your seasonings and about a cup of chicken stock.
  8. Simmer this delicious pot of goodness on low heat for about one hour, stirring occasionally.
  9. Then, add another ½ cup of chicken stock if needed. Consistency is a personal preference.
  10. Note: I am a fan of thick chili, so I also add a tiny sprinkle of wondra flour to give it a thicker consistency.
I like to serve yummy toppings with my chili; chopped onion, sour cream, shredded cheddar cheese, oyster crackers, and I serve corn bread on the table as well!

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