- 2 lbs. lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 jar (1 lb. 8 oz.) Ragu® Sauce
- 1 can (15 to 19 oz.) low sodium red kidney beans, rinsed and drained
- 2 Tbsp. chili powder
- In 12-inch skillet, brown ground beef with onion and garlic over medium-high heat; drain. Stir in remaining ingredients. Simmer uncovered, stirring occasionally, 20 minutes. Serve, if desired, with shredded cheddar cheese.
*For a spicier Ragu Chili, stir in 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano before simmering. Tip: Double up this chili, a family favorite, and pop it in the freezer for future meals!