Best Razorback Chili Recipes

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RAZORBACK CHILI



Razorback Chili image

This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.-Tamara Duncan

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups shredded cheddar cheese
3/4 cup sour cream

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through., Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.

Nutrition Facts :

RAZORBACK CHILI RECIPE



Razorback Chili Recipe image

How to make Razorback Chili Recipe

Provided by @MakeItYours

Number Of Ingredients 15

Ingredients
1 pound lean ground beef (90% lean)
2 cans (16 ounces each) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (10 ounces) diced tomatoes and green chilies
1 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
10 cups corn chips, optional
1-1/2 cups (10 ounces) shredded cheddar cheese
3/4 cup sour cream

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
  • Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream. Yield: 10 servings.

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