Chili Con Carne in a Flash |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I know, some people might take offense to this cheater's version of chili preparation. Believe me, I do have my recipe for traditional, slow-cooking chili. But this is for those nights when you don't have much on hand and you're hungry. It sure beats peanut butter and jelly then! Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
2 tablespoons chili powder |
1 garlic clove, minced |
1 (15 ounce) can red kidney beans, undrained |
1 (10 2/3 ounce) can condensed tomato soup |
1/2 cup water |
2 teaspoons vinegar |
hot cooked rice (optional) |
Directions:
1. In medium skillet over medium heat, cook beef, onion, chili powder, and garlic until onion is tender and beef is thoroughly cooked and no pink remains, stirring to break up meat. Drain off fat.
2. Stir in beans, soup, water, and vinegar. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
3. Serve over rice, if desired.
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