Slow-Simmered Beef and Kidney Bean Chili with Red Enchilada Sauce

Ingredients

• 1 lb Ground Beef
• 1 can (15 oz), drained and rinsed Dark Red Kidney Beans
• 1 can (10 oz) Red Enchilada Sauce
• 1 tablespoon Pot Roast Seasoning Mix
• 1 can (14.5 oz), with juices Petite Diced Tomatoes
• 1, diced Yellow Onion
• 2, minced Fresh Red Chilies
• 3 cloves, minced Garlic
• 1 tablespoon Avocado Oil
• 1 cup, cooked for serving Jasmine Rice

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Heat avocado oil in a large pot over medium-high heat. Brown the ground beef with the onion, breaking it up, about 6 minutes.

3. 3

   Add garlic and fresh red chilies; cook 1 minute until fragrant.

4. 4

   Stir in red enchilada sauce, diced tomatoes with juices, kidney beans, and pot roast seasoning mix. Simmer uncovered 20 minutes, stirring occasionally.

5. 5

   Serve the chili hot over jasmine rice.