chili stew

1 Servings
1 pounds Ground beef
2 mediums Onions; chopped
¼ teaspoon Instant minced garlic
1 can (10 to 20 oz.) pinto or red kidney beans
1 can Stewed tomatoes; chopped
1 can (15 oz.) tomato sauce
1 teaspoon Salt
2 tablespoons Chili powder; (up to 3)

Coarsely crumble ground beef in 3 quart casserole; stir in onion and garlic. Cook on high 6 to 7 minutes or until beef is brown. Stir once; drain; stir in remaining ingredients. Cover with lid. Cook on high 6 minutes and on medium low 20 minutes. Stir once; let stand, covered, 5 minutes before stirring.

Posted to Bakery-Shoppe Digest by "CD" <poppy@...> on Apr 5, 1998

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