Bryon Bensen's Chili
This ground beef chili comes together in just 20 minutes because it uses canned tomato products and canned chili beans. Let it slow cook for a couple hours then serve over pasta for dinner.
Ingredients
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2 pounds lean ground beef
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1 large onion, chopped
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3 stalks celery, chopped
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3 cloves garlic, minced
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1 30-ounce can chili beans
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1 29-ounce can tomato sauce
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1 28-ounce can stewed tomatoes, cut up
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2 tablespoons chili powder
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1 tablespoon bottled hot pepper sauce
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Hot cooked macaroni
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Dairy sour cream and shredded cheddar cheese (optional)
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Bottled hot pepper sauce (optional)
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Sliced green onions (optional)
Directions
1.
In a 6- to 8-quart Dutch oven, cook meat, onion, celery, and garlic, stirring until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.
2.
Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce. Makes 10 servings.
Nutrition information
Calories 433, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 68 mg, Sodium 1251 mg, Carbohydrate 48 g, Fiber 7 g, Protein 28 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 13%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
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