Copycat Taco Bell Firehouse Chili Burger

Allergens

Dairy, Gluten

Ingredients

• 2 lbs ground beef 1 can (15 oz) red kidney beans, drained and rinsed 1 cup diced onions 3 cloves garlic, minced 1 can (8 oz) tomato sauce 1 tbsp chili powder 1 tsp paprika 1/2 tsp cumin 1/4 tsp cayenne pepper (optional for extra spice) Salt and pepper to taste 6 hamburger buns, split and toasted 6 slices cheddar cheese 6 slices Monterey Jack cheese Lettuce leaves Tomato slices

Instructions

1. In a large skillet over medium heat, brown the ground beef. Break up the meat with a spoon while it cooks until it is no longer pink. Drain off any excess fat.
2. Add the onions and garlic to the skillet, stirring occasionally until the onions are softened.
3. Stir in the tomato sauce, chili powder, paprika, cumin, cayenne pepper (if using), salt, and pepper. Simmer for 5 minutes, then add the kidney beans and simmer for an additional 5 minutes. Remove from heat and set aside.
4. Preheat grill or grill pan to medium high heat. Place the burger patties on the grill and cook until well marked and desired level of doneness is reached, approximately 4 5 minutes per side for medium.
5. Assemble the burgers: place a cooked patty on the bottom half of each toasted bun, then top with the firehouse chili, a slice of cheddar cheese, and a slice of Monterey Jack cheese.
6. Return the assembled burgers to the grill or grill pan and cook until the cheese is melted and bubbly.
7. Remove from heat, add lettuce leaves and tomato slices as desired, then place on top of the melted cheeses, and finish with the top half of the bun.

Notes

For best results, use lean ground beef and fresh, ripe tomatoes in the chili. Bold Tagline: Ignite Your Senses with This Copycat Taco Bell Firehouse Chili Burger!