5-Ingredient Beef Chili Recipe
When cooking with beef, I like to soak up the fat by laying a paper towel over the meat and pressing. You may need to do this a couple times. When using Bush’s chili beans, do not strain the beans–mix in the juices and spices.
- 1 sweet onion, chopped
- 1 lb. beef
- 2 cans Bush’s Kidney Chili Beans
- 2 cans Bush’s Black Chili Beans
- 16 oz. green salsa
- Salt and pepper to taste
Lightly spray a frying pan with cooking spray. Cook the beef on medium-high for about 3 minutes, breaking into small pieces. Add the onion and continue to cook for another 2-3 minutes until lightly browned. Drain off any fat or soak up with a paper towel by laying it over the meat and pressing. You may need to do this a couple times.
Add the 4 cans of chili beans (do not strain), green salsa, and salt and pepper to taste. Bring to a boil and simmer for about 15 minutes. Optional to serve with sour cream, cheese, red onion, cilantro, chips or corn bread.