11-Can Chili Recipe
- 2 pounds lean ground beef
- 2 small onions, diced
- 2 cloves garlic, minced
- 3 (14.5 ounce) cans diced tomatoes
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 (1.25 ounce) packages chili seasoning mix
- 1 pinch salt and ground black pepper to taste
- Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
- Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.
