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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - vegetable oil
  • 1 - large white onion, finely chopped
  • 2 pounds - ground beef (80% lean)
  • - salt and pepper
  • 2 cans - 10 oz. each mild diced tomatoes and green chiles (Ro-Tel), undrained
  • 2 cans - 26 oz. each Southwestern-style beans, undrained
  • 1 bags - Frito's corn chips
  • 2 cups - grated sharp cheddar cheese
  • - optional garnishes - sliced radish, sliced jalapenos, lime wedges, fresh parsley or cilantro
  • Directions:

    Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and saute until tender, about 8 minutes.

    Add beef and salt and pepper; cook, stirring often to break up the meat into smaller pieces, cooking until meat loses its pink color (about 6-7 minutes).

    Stir in Ro-Tel and beans with their juices. Bring to a simmer, then reduce heat and simmer, stirring occasionally, for 30 minutes. Taste and adjust seasoning as needed.

    Ladle chili into bowls; serve topped with Fritos and cheddar along with any additional garnishes you may like.

    Brief Description

    Ground beef with Ro-Tel, Ranch beans, and onion; serve chili topped with Fritos and grated cheddar.

    Main Ingredient:

    ground beef

    Category:  Main Dish

    Cuisine:  Southern

    Prep Time: 10 min
    Cook Time: 45 min


    Store leftovers covered in fridge for up to 4 days.


    Magnolia Table cookbook

    Posted By:


    Posted On:

    September 23, 2019

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