Ingredients
Equipment
Method
- Add the thawed chili beef to a large stockpot or Dutch oven over medium-low heat.
- Break up any large chunks and heat gently, stirring occasionally.
- Add the entire jar of Pace salsa and stir to combine.
- Bring to a simmer, about 5-7 minutes.
- Add the batch chili beans with their cooking liquid.
- Stir to combine and continue heating until everything is at a simmer, about 5-8 more minutes.
- Check consistency and add beef broth 1 cup at a time if you prefer thinner chili, stirring and simmering between additions.
- Taste before adding additional seasonings.
- Serve in bowls topped with shredded cheese, sour cream, diced onions, and cilantro.
- Serve with corn chips or cornbread.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
This was one of my original batch recipe creations - I designed the batch components around making this chili with just 3 items. It's the perfect all-around chili for most people. It's not spicy as written, but you can change that with medium or hot Pace salsa, or by adding your preferred peppers. Think of this as a please everyone chili - awesome as-is, but easily customizable. I specifically use red and black beans for flavor and texture over kidney beans, but feel free to substitute if you prefer kidney beans. The recipe works just fine with pinto beans, all black beans, or small red beans. The magic is having three batch components ready: one batch chili beef, one batch chili beans, one jar of Pace. Twenty minutes later, you have chili for 8-10 people.
