Serves 4
195 cal · 20 min
Quick Chili
Recipe GLPRe67da5eb8f8fef
A straightforward, satisfying chili made with lean ground beef, kidney beans, and aromatic spices. Ready in minutes with a rich, savory flavor from tomato sauce and chili powder.
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Ingredients
½ pound Ground beef, 90% lean
15½ ounces Kidney beans, low-sodium, canned with liquid
1 cup Tomato sauce, low-sodium
1 tablespoon Instant minced onion
1½ tablespoons Chili powder
Directions
Wash your hands thoroughly with soap and water before starting.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it cooks, until it is completely browned and reaches an internal temperature of 160°F. Do not use undercooked beef.
Wash your hands, the skillet, and any surfaces that contacted raw meat with hot soapy water.
Carefully drain the fat from the cooked beef into a container and discard it.
Add the canned kidney beans with their liquid, tomato sauce, instant minced onion, and chili powder to the beef in the skillet. Stir everything together until well combined.
Increase heat to medium-high and bring the mixture to a boil.
Reduce heat to low, cover the skillet, and simmer for 10 minutes, stirring occasionally.
Transfer any leftover chili to an airtight container and refrigerate or freeze within 2 hours of cooking.
Use refrigerated leftovers within 4 days, or thaw and reheat frozen chili before serving.
