Quick Chili
Source: Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
- 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.
Notes
Learn more about: Tomatoes Onions
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.