Pace Smoky Chipotle Cowboy Chili

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  • 1 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

  • 1 (8 ounce) package corn muffin mix
    1/2 cup Pace Picante Sauce
  • 1/2 cup shredded Cheddar cheese


  1. Chili: Cook beef, garlic and chili powder in saucepot until browned. Pour off fat.
  2. Add beans, salsa, corn and broth. Heat to a boil. Cook over low heat for 15 minutes.
  3. Serve with cornbread squares.
  4. Cornbread Squares: Heat oven to 400 degrees F.
  5. Prepare corn muffin mix according to package directions.
  6. Spread half the batter in greased 8-inch square baking pan.
  7. Top with Pace Picante Sauce and shredded Cheddar cheese.
  8. Spread remaining batter on top.
  9. Bake for 20 minutes or until done.

Serves 4.