Publisher Photo
Publisher Photo
This recipe is handy when you want a fast, filling meal.—Betty-Jean Molyneux, Geneva, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
  • 1 cup diced onion
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 celery rib, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 6 servings ( 2 quarts).
Originally published as Quick Chili in Country Ground Beef 1993, p10

Nutritional Facts

1 cup: 158 calories, 5g fat (2g saturated fat), 28mg cholesterol, 524mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 14g protein.

  • 1 pound ground beef
  • 1 cup diced onion
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 celery rib, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 6 servings ( 2 quarts).
Originally published as Quick Chili in Country Ground Beef 1993, p10

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