1 can (15 oz) each red kidney, black and pinto beans, rinsed and drained
1 can (11 oz) Mexican style corn, drained
Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add beef and saute 4 mins or until browned. Add onion and saute 5 mins. Stir in carrots and cumin; cook 1 min.
Add chiles, broth and tomatoes. Heat just to a boil, cover and reduce heat to medium-low. Cook 1 hour, stirring occasionally, or until beef is tender. Stir in remaining ingredients and cook to heat through.
Originally Submitted
7/26/2010
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You can add this Texas Style Chili recipe to your own private DesktopCookbook.
