TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon red wine vinegar
  • 2 teaspoons baking cocoa
  • 1/4 teaspoon ground cinnamon
  • Dash ground allspice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • Hot cooked macaroni, shredded cheddar cheese and sliced green onions, optional

Nutritional Facts

1 cup: 315 calories, 11g fat (5g saturated fat), 56mg cholesterol, 538mg sodium, 26g carbohydrate (5g sugars, 7g fiber), 29g protein.


  1. In a microwave oven, cook beef, onion and garlic on high for 2 minutes in a covered 2-qt. microwave-safe dish; stir to crumble meat. Cover and cook for 2-minutes; drain. Add the next six ingredients; cover and cook on high for 3-1/2 minutes. Stir in the beans. Cover and cook 2-1/2 minutes more. Let stand 3-5 minutes. If desired, serve over macaroni and top with cheese and onions. Yield: 4 servings (about 1 quart).
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Speedy Chili in Country Woman January/February 1996, p35

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