Cheeseburger Chili

15 Min.
40 Min.
4-6
Ingredients
1
tablespoon canola oil
1 tablespoon canola oil
pounds ground beef, thawed
1½ pounds ground beef, thawed
1
small diced yellow onion
1 small diced yellow onion
3
cups water
3 cups water
¼
cup Better Than BouillonĀ® Chili Base
¼ cup Better Than BouillonĀ® Chili Base
1
(15-ounce) can tomato sauce
1 (15-ounce) can tomato sauce
½
cup ketchup
½ cup ketchup
2
teaspoons Worcestershire sauce
2 teaspoons Worcestershire sauce
1
teaspoon yellow mustard (optional)
1 teaspoon yellow mustard (optional)
½
teaspoon garlic powder
½ teaspoon garlic powder
¼
teaspoon ground cayenne pepper
¼ teaspoon ground cayenne pepper
8
ounces Cheddar cheese, cubed (for a cheesier chili additional cheese may be added)
8 ounces Cheddar cheese, cubed (for a cheesier chili additional cheese may be added)
Directions
  1. In a soup pot, heat oil over medium-high heat, add ground beef, cook and stir until bite-size crumbles are done, about 15 minutes. Drain on paper towel lined plate.
  2. Return cook beef to soup pot. Place over medium heat, add onion, cook and stir until onion is tender about 5 minutes.
  3. Add water, stir in Chili Base until dissolved.
  4. Add tomato sauce, ketchup, Worcestershire sauce, mustard, garlic powder and cayenne pepper. Stir and bring to a boil.
  5. Reduce heat to medium-low, cover and simmer about 10 minutes. Stirring occasionally.
  6. Add cheese cubes, stir until cheese starts to melt.
Serve with sweet potato fries or French fries and a fresh garden salad.

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