Four-Star Chili

1 lb. each boneless beef and pork for stew, cut into 1/2-inch pieces
1 large onion, chopped
1/2 cup Kraft Italian Dressing
1 large each red and green pepper, chopped
1 jar (16 oz.) Taco Bell® Home Originals® Thick ‘N Chunky Salsa
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 tablespoon chili powder
2 cans (15 oz. each) black beans, rinsed
4 cups hot cooked long-grain brown rice

Brown meat with onions in dressing in Dutch oven or large deep skillet on medium-high heat 5 min., stirring occasionally. Add peppers; cook 2 to 3 min. or until crisp-tender.

Add salsa, broth and chili powder; stir. Bring to boil. Cover; simmer on medium-low heat 1 hour or until meat is tender.

Stir in beans; cook, uncovered, 30 min.

Serve over rice.

8 servings, 1 cup each

Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart

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