Rotel Chili

This easy Rotel Chili simmers ground beef, beans, and Rotel tomatoes into a hearty bowl in 30 minutes. Freezes great and perfect for a crowd. Serves 6.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

2 teaspoons olive oil
½ medium onion diced – roughly 1 cup
1 pound ground beef
15 ounces tomato sauce
10 ounces Rotel
1.25 ounces chili seasoning mix
16 ounces pinto chili, or ranch beans (undrained)
½ cup beef broth or water

Instructions

Over medium high heat, cook onion in olive oil until starting to soften.
Add ground beef and start to brown. About half way through the cooking process, add the chili seasoning.
Once the meat is browned through, add the Rotel, tomato sauce, and chili beans. Stir to combine.
If the chili is too thick for your liking, add the ½ cup water or broth.
Bring to a boil and then simmer for 15-20 minutes.
Remove from heat.
Garnish with cheese, cilantro, jalapenos, or chopped parsley if desired.

Notes

Choose your Rotel heat level, from mild to hot, to control the spice.
Add the chili seasoning while the beef is still browning so it toasts in the pan and is absorbed into the meat.
Thin with a splash of broth or water if it gets too thick.
Double the batch and freeze half for an easy future dinner.

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