Shop Ingredients 
5-Ingredient Beef Chili
Prep: 10 minutes
Cook: 30 minutes • Serves: 10
1/4 cup PICS chili powder
3 cans (15 ounces each) PICS dark red kidney beans
3 cans (10 ounces each) PICS Mexican-style diced tomatoes
3 cups Full Circle beef stock
2 teaspoons PICS salt
1 teaspoon PICS ground black pepper
Toppings: PICS sour cream or PICS plain Greek yogurt, PICS shredded Cheddar cheese and/or PICS jalapeño slices (optional)
1.In large saucepot, cook ground chuck and chili powder over medium-high heat 10 minutes or until browned, breaking up ground chuck with side of spoon. Stir in beans, tomatoes with their juice and stock; heat to a simmer. Reduce heat to medium-low; cook 20 minutes or until thickened. Stir in salt and pepper. Makes about 14 cups.
2.Serve 10 cups chili topped with toppings, if desired. Refrigerate remaining 4 cups chili in an airtight container for up to 3 days; use in the Chili Baked Potatoes recipe.
Approximate nutritional values per serving (1 cup):
287 Calories, 10g Fat (4g Saturated), 53mg Cholesterol, 1148mg Sodium,
23g Carbohydrates, 6g Fiber, 4g Sugars, 0g Added Sugars, 25g Protein