I really like chili, but so many of the chili recipes I find are overly time-consuming and contain too many ingredients. I liked this recipe from Betty Crocker because it’s quick, easy and yet still satisfying and delicious. You don’t have to spend an entire Saturday making it; instead you can make it for dinner any night of the week and still sit down to dinner at a reasonable time.
1 lb ground beef round
1 1/ cups chopped onions
1 1/ cups chopped green bell peppers
6 cloves garlic, finely chopped
2 cans (14.5 oz each) no-salt-added stewed tomatoes, undrained
1 can (15 oz) dark red kidney beans, drained, rinsed
1 can (8 oz) no-salt-added tomato sauce
1 package (1 oz) onion soup mix (from 2-oz box)
1 cup water
3 Tbsp. chili powder
1 tablespoon paprika
1 1/4 tsp. red pepper sauce
6 Tbsp. shredded reduced-fat sharp Cheddar cheese
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat.
- Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
- Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce.
- Heat to boiling; reduce heat.
- Cover; simmer 20 minutes, stirring occasionally.
- Top each serving with 1 tablespoon cheese.
Food Mingle Blog Alternatives and Substitutions:
- For a healthier alternative, you can substitute ground turkey or chicken for the beef, but the overall taste won’t be as rich.
- Six cloves of garlic was a lot for this chili. I love garlic, so it was fine with me, but if you aren’t a garlic lover, consider decreasing the number of cloves.
Yield: 6 servings