Chili is the perfect one-dish dinner for weeknights, potlucks, and those all-important game days. Great for lunches, too!
Serve with 1 cup mixed greens or steamed veggies and 1 tbsp Epicure salad dressing.
1 can (19 oz/540 ml) kidney beans
1 can (28 oz/796 ml) diced tomatoes
- Cook beef in a large fry pan over medium heat using Ground Meat Separator to break up chunks, until beef is browned, 3–4 min. Drain excess fat.
- Meanwhile, drain and rinse beans.
- Stir in seasoning, beans, tomatoes, and water. Simmer 12–15 min, stirring occasionally.