EASY AND QUICK GROUND BEEF AND SALSA CHILI
This meal can be on the table in around an hour, even faster if you have freezer-ready ground beef mix, or you can simmer it for longer. If you do not have any chili seasoning mix use about 2-4 tablespoons chili powder instead, you can substitute 2 cups tomato sauce mixed with 1 cup water in place of tomato juice. This is great served with crostini or crusty buns
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the ground beef with onion, garlic, jalapeno and green pepper (if using) .
- Stir in tomato juice, salsa, beans, undrained tomatoes, tomato soup and chili seasoning mix; mix well to combine and bring to a boil.
- Simmer, covered for about 40-45 minutes (can cook longer if desired).
- Serve in bowls and top with grated cheese and onions.
30-MINUTE GROUND BEEF & SALSA SKILLET CHILI
Onions, peppers and ground beef are skillet-cooked with beans in this 30-minute weeknight chili supper.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Brown meat in large nonstick saucepan on medium heat; drain. Add onions and peppers; cook 3 min. or until vegetables are crisp-tender, stirring occasionally.
- Add next 5 ingredients; stir. Cook 5 min. or until heated through, stirring occasionally. Add 3/4 cup cheese; cook and stir 2 to 3 min. or until melted.
- Serve topped with sour cream and remaining cheese.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 33 g
30-MINUTE CHILI
This easy chili recipe makes eight one-cup servings; if you reserve half, you'll also have enough for four servings of our Cheesy Hash-Brown Bake, a stick-to-your-ribs meal for later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 13
Steps:
- In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
- Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.
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