Rotel Chili

This quick and easy Rotel Chili is full of flavor and perfect for a busy weeknight!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 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

Make this chili in the crock pot. Simply brown your ground meat first and place in the slow cooker. Add the rest of the ingredients, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

To make your chili even spicier you can add an extra teaspoon or tablespoon of cayenne pepper, red pepper flakes or chili powder.

If you have leftovers, you can store in an airtight container in the fridge for 3-4 days or 4-6 months in the freezer.

Nutrition