INGREDIENTS:2 lbs., 8 oz. Allens® Mexican Chili Beans*
8 oz. Allens® Diced Red Bell Peppers**
1 lb. ground beef, 80/20
2 cups onion, chopped
1 Tbsp. garlic, minced
3 ½ cups tomatoes, canned, diced
1 Tbsp. jalapeño, canned, chopped
2 bay leaves
3 Tbsp. chili powder
2 tsp. oregano
1 tsp. garlic salt
½ tsp. black pepper DIRECTIONS:Measure and reserve Allens® Mexican Chili Beans and Allens® Diced Red Bell Peppers. In large, heavy pot, sauté ground beef with onion and garlic until beef is browned. Add remaining ingredients along with reserved Mexican chili beans and diced red bell peppers. Stir well. Heat to a boil. Reduce heat and simmer. Simmer for 30 minutes, adding water or beef stock if too thick.
* Each #10 can of Mexican Chili Beans yields approximately 6 lbs., 15 oz.
**Drain Diced Red Bell Peppers before measuring. Each #10 can yields approximately 5 lbs., 2 oz. SERVINGS:10 servings From: PHOTO CREDIT:Photo Credit: ALLEN CANNING COMPANY