Okay, so I’ve been seeing this “Rotel Chili” thing all over the internet and I finally decided to give it a shot. I mean, how hard could it be, right? Turns out, it’s ridiculously easy, and pretty darn tasty!
Getting Started
First, I gathered my ingredients. Honestly, it’s a pretty short list:
- 1 pound of ground beef (I used 80/20, ’cause that’s what I had)
- 1 (10 ounce) can of Rotel diced tomatoes and green chilies (I went with the original)
- 1 (15 ounce) can of chili beans (I used kidney beans, but pinto would work too)
- 1 packet of chili seasoning (whatever brand you like)
Cooking It Up
I browned the ground beef in a big pot over medium-high heat. I made sure to break it up into small pieces with a spoon. Once it was all cooked through, I drained off any extra grease.
Then, I dumped in the can of Rotel, the can of chili beans (undrained!), and the packet of chili seasoning. I gave it all a good stir to make sure everything was mixed up nicely.
I brought the whole thing to a boil, then I turned down the heat to low, covered the pot, and let it simmer for about 15-20 minutes. You know, just to let all those flavors get to know each other.
The End Result!
And that’s it! Seriously, that’s all there is to it. I ladled some into a bowl and topped it with a little shredded cheese and a dollop of sour cream. It was hearty, flavorful, and just the right amount of spicy. My family devoured it. I Will absolutely be making this again!
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