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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is my family recipe. It's great for kids, potlucks, and it's really flexible. Hope you all enjoy! I would add 1/2 to 1 cup of water to the chili after all the other ingredients to make it a little more like soup. If your kids absolutely do not like spicy things, you could add sour cream and cheese to it. Serve with corn chips or corn bread. Ingredients:
1 pound ground beef |
1 green bell pepper, chopped |
1 small onion, chopped |
1 tablespoon seasoned salt |
1 1/2 teaspoons ground annatto seed |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons paprika |
1 1/2 teaspoons red pepper flakes |
2 (14.5 ounce) cans diced tomatoes |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
1 (15 ounce) can red beans, drained and rinsed |
1 (1.25 ounce) package chili seasoning (such as mccormick® mild chili seasoning mix) |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons paprika |
1 1/2 teaspoons ground annatto seed |
1 teaspoon red pepper flakes |
1 clove garlic, minced, or more to taste |
Directions:
1. Break the ground beef into small pieces into a large pot over medium-high heat. Stir green bell pepper, onion, seasoned salt, 1 1/2 teaspoon ground annatto seed, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon paprika, and 1 1/2 teaspoon red pepper flakes through the ground beef; cook and stir until the beef is completely browned, about 10 minutes.
2. Pour diced tomatoes, pinto beans, black beans, and red beans into the pot; season with chili seasoning, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon paprika, 1 1/2 teaspoon ground annatto seed, 1 teaspoon red pepper flakes, and garlic. Bring to a boil, reduce heat to medium-low, and simmer until the beans are tender, about 20 minutes.
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