Publisher Photo
Publisher Photo
"I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day," assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, halved and thinly sliced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 3/4 cup water
  • 1 to 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon vinegar
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large saucepan over medium heat, cook beef and onion until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through. Yield: 4 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Cold Day Chili in Quick Cooking November/December 1999, p49

Nutritional Facts

1 cup: 331 calories, 11g fat (5g saturated fat), 56mg cholesterol, 1028mg sodium, 31g carbohydrate (11g sugars, 9g fiber), 29g protein.

  • 1 pound ground beef
  • 1 medium onion, halved and thinly sliced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 to 3/4 cup water
  • 1 to 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon vinegar
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large saucepan over medium heat, cook beef and onion until the meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until heated through. Yield: 4 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Cold Day Chili in Quick Cooking November/December 1999, p49

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Reviews forCold Day Chili

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MY REVIEW
Cherylmomof3 User ID: 3611068 73811
Reviewed Jan. 8, 2009

"I prepared this recipe when my children had a snow day off from school (we live near Buffalo, NY). I had all the ingredients on hand and wanted to try it because it didn't call for anything too spicy. I did change the spices up a bit though. Instead of chili powder I used Southwestern Seasoning Mix from The Pampered Chef. (I am a consultant.) I served this chili with rice, which my kids love. Overall is a good recipe, but not exactly top notch."

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