Chili Seasoning

Chili was one of our earliest recipes almost 40 years ago, it became an absolute Classic. Definitely one of our favourites and the winner of many Chili cook-offs.

Makes 6 servings. 48 g (1.69 oz)

Storage should be in cool (< 21 C or 70 F), dry (< 60% r.h.) area to provide a maximum shelf life without appreciable loss of flavor or functional characteristics.

All you need:
– Chili Seasoning Mix (included)
– 454 g (1 lb) lean ground beef
– 60 ml (4 tbsp) tomato paste
– 250 ml (1 cup) beef broth or lager-style beer
– 1 can (796 ml/28oz) diced tomatoes
– 1 can (540 ml/19oz) red kidney beans, drained & rinsed

All you do:
Brown meat in a large skillet over high heat. Drain off excess fat. Stir in Chili Seasoning and tomato paste until well combined. Add broth and diced tomatoes. Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add kidney beans. Simmer another 15 minutes.