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Quick Chili I

Quick Chili I

Pam Smith

Pam Smith

Easy chili with beans can be made as mild or spicy as desired. It's even better the next day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1662 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. In a large stock pot lightly brown ground beef, and drain if needed.
  2. Add onion and garlic and cook until onion is translucent.
  3. Add tomatoes, diced tomatoes with chili peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.
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Reviews

VonRath
193

VonRath

9/19/2007

I've made this recipe about a dozen times and I love it! The only thing I'd recommend is washing the canned beans in a colander to reduce the extra sodium in the canned juice. Otherwise the chili tastes too salty.

ANGIE S.
145

ANGIE S.

1/22/2003

This chili is awesome! My boyfriend and I have made it at least 5 times because we always get a craving for it. I've also made it in the crock pot and it turns out very well.

ESQUARED
135

ESQUARED

4/25/2008

I'm giving this a "solid" 4 of 5 stars. I tweaked it just a bit, using a pound of ground chuck and about 3/4 to 4/5 pound of mild italian sausage. Cut back on the salt a bit "just 'cause" and used a little stock rather than the water to give it a little "slow-cooked" flavor. I've had it on the stove for about a 1/2 hour and it's already respectable. I'm expecting good things with a little time for the flavors to "meld." Will definitely keep this recipe around, especially for quick-fix chili cravings.

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