PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES | MAKES: 8 SERVINGS

INGREDIENTS

• 1 (14.5 oz) can Red Gold^® Petite Diced Tomatoes
• 1 (6 oz) can Red Gold^® Tomato Paste
• 2 (16 oz) cans Bush’s^® Pinto Chili Beans
• 1 (16 oz) can Bush’s^® Black Chili Beans
• 1 (16 oz) can Bush’s^® Kidney Chili Beans
• 2Tbsp Tabasco^® Red Pepper Sauce
• 1 (14.5 oz.) lower sodium beef broth
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1½ tsp salt
• 1 tsp garlic salt
• ½ tsp black pepper
• ½ tsp ground cumin
• 2 lbs ground beef

DIRECTIONS

1. In a Dutch oven or large pot brown ground beef, onion and green bell pepper. Drain meat. To the browned meat add salt, garlic salt, pepper, chili powder, ground cumin and Tabasco^® Red Pepper Sauce. Add the Red Gold® Tomato Paste, stir well to distribute the tomato paste. Add the beef broth and mix.
2. Add Bush’s® Pinto Chili Beans, Bush’s^® Black Chili Beans, Bush’s^® Kidney Chili Beans and Red Gold^® Petite Diced Tomatoes. Bring to a boil; reduce heat to simmer and cook for 25 to 30 minutes.
3. Garnish as desired with a dollop of sour cream and dash of cinnamon.