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On a brisk day, I don't think anything is more appealing than a steaming bowl of this zesty chili. I always make enough so that everyone can have seconds.—Susan Strout, Cheney, Washington
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 273 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 771 mg sodium, 21 g carbohydrate, 5 g fiber, 24 g protein.
Originally published as 30-Minute Chili in Country Woman September/October 1997, p37
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Nov. 03, 2011 by wefarm2live
This is my husbands favorite chilli recipe! The only thing I do different is add a can of chilli ready diced tomatoes. This is a frequently made dish at our house!
Reviewed on Apr. 09, 2010 by Princessgem
Make it all the time!
Reviewed on Feb. 19, 2010 by hrees2009
My husband and kids loved this recipe. Great dinner dish on those cold winter nights. Very easy to make and quick too.
Reviewed on Aug. 27, 2009 by jsheffield
Instead of chilli beans i use refried beans for those who do not like texture of whole beans
Reviewed on Sep. 08, 2008 by proudmom2
Cut recipe in half.3 t chili powder(instead of 2t)ADD: 2 C tomato juiceTop with sour cream and shredded cheese
Cut recipe in half.
3 t chili powder(instead of 2t)
ADD: 2 C tomato juice
Top with sour cream and shredded cheese
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