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

Ingredients

• 2 (4 ounce) packages Idahoan Bacon & Cheddar Chipotle Flavored Mashed Potatoes
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• 1 large yellow onion, chopped
• 2 red bell peppers, diced
• 2 green bell peppers, diced
• 4 pounds ground beef (you can also add some hot Italian ground sausage for more heat)
• 6 large cans diced tomatoes
• 2 small cans Ro*Tel® diced tomatoes with chiles*
• 4 cans red kidney beans, drained and rinsed
• 2 cans black beans, drained and rinsed

* (RO*TEL® is a registered trademark of ConAgra Foods®)

Instructions

1. Sauté garlic, onion and peppers in olive oil until onions are transparent. Add meat and brown.
2. Stir in tomatoes and once mixture is very hot, add the packages of potatoes. Mix thoroughly, add beans and simmer for at least one hour on medium heat.
3. Gather up your own buckaroos and serve the chili topped with a large dollop of Fiesta Dip.