Ragu Chili Con Carne

We love chili. Topping baked potatoes with leftovers for lunch the next day gives it a fun and nutritious twist.


  • 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


  1. 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!

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