Cheeseburger Chili

25 Min.
45 Min.
4-6
Ingredients
1
tablespoon canola oil
1 tablespoon canola oil
pounds ground beef, thawed (may substitute with ground bison)
1½ pounds ground beef, thawed (may substitute with ground bison)
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
3
cups water
3 cups water
1
tablespoon Better Than Bouillon® Au Jus Base
1 tablespoon Better Than Bouillon® Au Jus Base
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
1
(15-ounce) can tomato sauce
1 (15-ounce) can tomato sauce
½
cup tomato ketchup
½ cup tomato ketchup
2
teaspoons Worcestershire sauce
2 teaspoons Worcestershire sauce
1
teaspoon yellow mustard
1 teaspoon yellow mustard
½
teaspoon garlic powder
½ teaspoon garlic powder
½
teaspoon salt (optional)
½ teaspoon salt (optional)
teaspoon ground cayenne pepper
⅛ 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 15-20 minutes. Drain on paper towel lined plate.
  2. Return cooked beef to soup pot. Place over medium heat, add onion, cook and stir until onion is tender, about 5-8 minutes.
  3. Add water, stir in Au Jus and Chili Bases until dissolved.
  4. Add tomato sauce, ketchup, Worcestershire sauce, mustard, garlic powder, salt and cayenne pepper. Stir and bring to a boil.
  5. Reduce heat to medium-low, cover and simmer, until done, about 10 minutes. Stirring occasionally.
  6. Add cheese cubes. Heat and stir just until cheese starts to melt.
Serve with sweet potato fries or French fries and a fresh garden salad

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