Smoky Chipotle Chili

Give them a taste sensation out of the ordinary for supper tonight!

Smoky Chipotle Chili
from Campbell's Kitchen

Prep/Cook Time: 25 min.

1 lb. ground beef
2 cloves garlic, minced
1 tbsp. chili powder
1 can (about 15 oz.) red kidney beans, rinsed and drained
1 cup Pace(R) Chipotle Chunky Salsa
1 cup frozen whole kernel corn
1 can (14 oz.) Swanson(R) Seasoned Beef Broth with Onion
Cornbread Squares

Directions:
COOK beef, garlic and chili powder in saucepot until browned. Pour off fat.
ADD beans, salsa, corn and broth. Heat to a boil. Cook over low heat 15 min.
SERVE with Cornbread Squares . Serves 4.
Cornbread Squares: Preheat oven to 400°F. Prepare 1 pkg. (about 8 oz.)
corn muffin mix according to pkg. directions. Spread half the batter
in greased 8" square baking pan. Top with 1/2 cup each Pace(R) Picante
Sauce and shredded Cheddar cheese. Spread remaining batter on top.
Bake 20 min. or until done.

Kitchen Clip:
This chili also makes a great mate for traditional day-after turkey sandwiches.
Received on Fri Nov 26 16:09:34 2004