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Bull Rider's Chili

"A hearty chili that is ideal for a huge crowd, or freeze a part of it for an easy weeknight dinner another time."

Ingredients :

• 2 (4 ounce) applications Idahoan® Beaverbrook & Cheddar Chipotle Flavored Mashed Potatoes
• 1/four cup olive oil
• 6 cloves garlic, minced
• 1 huge yellow onion, chopped
• 2 red bell peppers, diced
• 2 inexperienced bell peppers, diced
• four kilos floor beef*
• 6 (19 ounce) cans diced tomatoes
• 2 (10 ounce) cans RO*TEL Diced Tomatoes & Green Chilies
• four (15 ounce) cans kidney beans, drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed

Instructions :

Prep :	Cook : 12M	Ready in :

• Saute garlic, onion and peppers in olive oil until onions are obvious.
• Add meat and brown.
• Stir in tomatoes and once combination may be very hot, upload the packages of potatoes.
• Mix thoroughly, add beans and simmer for at the least one hour on medium heat.
• Gather up your personal buckaroos and serve the chili topped with a huge dollop of Fiesta Dip.

Notes :

• * You can also upload some hot Italian floor sausage for extra warmness.

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