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Scalloped Potato Chili Recipe

Photo by: Taste of Home

Potatoes area unique addition to ordinary chili. My mom used to serve this when I was growing up. My husband loves spicy food, so I put the chili powder on the table for him to add more. - Sherry Hulva, Decatur, Illinois

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10 Servings
Prep: 10 min. Cook: 55 min.

Ingredients

1-1/2 pounds ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (5-1/4 ounces) scalloped potatoes
1 can (8 ounces) sliced mushrooms, drained
1 cup water
1 teaspoon salt
3/4 teaspoon chili powder
Shredded Parmesan cheese

Directions

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of potato package, mushrooms, water, salt and chili powder; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with Parmesan cheese. Yield: 10 servings (2-1/2 quarts).

If you're making Scalloped Potato Chili for a potluck, prepare it at home on the stove, then take it to the gathering in a slow cooker.

Nutrition Facts: 1 serving (1 each) equals 223 calories, 7 g fat (3 g saturated fat), 34 mg cholesterol, 762 mg sodium, 24 g carbohydrate, 5 g fiber, 17 g protein.

Scalloped Potato Chili published in Taste of Home Ground Beef Cookbook , p136