With winter in the air (we’re expecting 6+ inches tomorrow) I decided it’s time for chili. (I also made Jalapeno Cornbread Muffins) This is a super quick, simple and tasty recipe. It’s VERY mild so if you want heat just add some Jalapeno peppers and it’s got a bit of heat for you. It’s been a big hit in our family…hope it’s one in yours!
1 – 15.5 oz Can Bush’s Chili Magic Chili Starter – Traditional Mild (15.5 oz can) (look for it near kidney beans or the already made chili)
1 Can Bush’s Baked Beans with Onions (I use the smaller can)
1 – 10 3/4 oz Can of Tomato Soup
1 – 10 3/4 Can of Cheddar Cheese Soup
1/2 Cup of Chopped Jalapeno Peppers (optional)
1 Carton of Sour Cream
1 Package of Shredded Cheddar Cheese (or the Mexican Blend works great, too)
1 Bag of Fritos (optional)
1) Brown the burger (no need to drain)
2) Put the burger and the remaining ingredients into a large pot.
3) Simmer on Medium to Medium Low for about 30 minutes. Stirring occasionally.
4) Serve with sour cream and shredded cheddar cheese (crackers and fritos optional)
Let me know what you think!!