Weeknight chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Been, ground; OR ground trky |
| 1 | Green bell pepper; chopped | |
| 15 | ounces | Beans, red kidney; undrained |
| 8 | ounces | Tomato sauce |
| 1 | tablespoon | Vinegar, white |
| 2 | tablespoons | Chili powder |
| 2 | tablespoons | Onion, instand minced |
| ¼ | tablespoon | Garlic salt |
| 1 | teaspoon | Sugar |
Directions
In a 3-quart saucepan over medium-high heat, cook ground beef and bell pepper 6 minutes or until meat is no longer pink, stirring frequently.
Drain excess fat.
Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. If desired, top with chopped onion, shredded cheese or sour cream.
SOURCE: McCormick/Schilling One Pot Meals Typos by Nancy Coleman From: Nancy Coleman Date: 09-27-94