Recipe for Pace Smoky Chipotle Cowboy Chili from the Ranch Recipes section.
Pace Smoky Chipotle Cowboy Chili1 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1 (15 ounce) can red kidney beans, rinsed and drained
1 cup Pace Chipotle Chunky Salsa
1 cup frozen whole kernel corn
1 (14 ounce) can Swanson Seasoned Beef Broth with onion
Cornbread Squares 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 minutes. Serve with cornbread squares. Serves 4. Cornbread Squares Preheat oven to 400 degrees F. Prepare 1 (8 ounce) package corn muffin mix according to package directions. Spread half the batter in greased 8-inch square baking pan. Top with 1/2 cup each Pace Picante Sauce and shredded Cheddar cheese. Spread remaining batter on top. Bake 20 minutes or until done.
We hope you enjoy your freshly made Pace Smoky Chipotle Cowboy Chili. This recipe came from Ranch Recipes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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