Quick Chili
Makes:
4 servings
Ingredients
- 1/2 pound ground beef, 90% lean
- 1 can kidney beans, low-sodium (15 1/2 ounces, with liquid)
- 1 cup tomato sauce, low-sodium
- 1 tablespoon onion, instant minced
- 1 1/2 tablespoons chili powder
Directions
- Wash hands with soap and water.
- Thoroughly cook ground beef in skillet until browned (internal temperature of 160 °F). Do not undercook ground beef. Carefully wash your hands and any surfaces that have come in contact with raw meat.
- Drain off fat into container.
- Stir in kidney beans with liquid, tomato sauce, onion, and chili powder.
- Bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
- Refrigerate or freeze leftovers within 2 hours of cooking. Use refrigerated leftovers within 4 days.
Simply Good Eating Recipe Cards, Vol. 1, 2000
University of Minnesota Cooperative Extension Service
