Updated: Apr 4, 2020
1 pound ground beef
1 onion, chopped
1 (16-ounce) can red kidney beans (drained)
1 (28-ounce) can diced tomatoes
1 cup beef broth
1 (8-ounce) jar of Cocina al Sol Taco Sauce
1 teaspoon salt
In a large saucepan over medium high heat, combine the ground beef and onions. Sauté for about 5 minutes, or until beef is browned. Drain excess fat.
Add the kidney beans, tomatoes, beef broth, Cocina al Sol Taco Sauce and salt. Bring to a boil and reduce heat to low. Cover and simmer for ½ hour, stirring occasionally.
For slow cooker: Place cooked beef and onions in slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.
This is Cocina al Sol’s basic Chili recipe. For an added boost of flavor add another jar of Cocina al Sol Taco Sauce to taste.
Garnish with your choice of shredded cheddar cheese, sour cream, jalapenos, onion or cilantro.