Smoky Chipotle Chili

Chase away the winter doldrums with a warm bowl of this mouthwatering chili.

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.
 TIP: Cornbread Squares: Preheat oven to 400 degreesF. Mix 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:
Offer a variety of chili toppings, such as sour cream, prepared
guacamole, chopped onions, Pace(R) Chunky Salsa, and shredded Cheddar
cheese.
Received on Wed Jan 17 08:34:03 2007