- 1 tablespoon canola oil
- 1 pound ground beef
- 2 small yellow onions, finely chopped
- 1 jalapeno chile, seeded, de-ribbed, and minced
- 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/4 cup chili con carne seasoning
- 1 (28 ounce) can diced tomatoes in juice
- 2 cups low-sodium chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- Ranch Sour Cream:
- 2 cups sour cream
- 1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- In a large Dutch oven or other heavy-bottomed pot with a lid, heat the oil over medium heat. Add the ground beef and saute, stirring frequently, until browned, about 5 minutes. Add the onions and jalapenos and saute until soft but not brown, about 3 minutes longer. Stir in the seasoning mix and chili seasoning. Add the diced tomatoes, including the juice from the can, and the chicken broth. Bring to a boil, and reduce the heat to a simmer. Partially cover and simmer for 30 minutes. Add the beans and simmer, uncovered, until thickened, about 10 minutes longer.
- Meanwhile, to make the Hidden Valley(R) Original Ranch(R) sour cream, combine the sour cream with the seasoning mix and stir until smooth and completely combined. Set aside for up to 1 hour or refrigerate until ready to serve.
- To serve, ladle the chili into warm bowls. Garnish with a dollop of sour cream.