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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A hearty meal to warm up a rainy day, this recipe is quick, easy, and can be modified as needed to suit anyone's palate. Ingredients:
2 lbs ground beef |
1 onion |
1 teaspoon garlic, minced |
1 tablespoon vegetable oil |
1 red pepper, large dice |
2 tablespoons chili powder |
400 g diced tomatoes, strained with juices reserved (1 can will do) |
284 ml tomato soup (1 can) |
5 ounces tomato paste (1 can) |
400 g kidney beans, rinsed and drained (1 can) |
2 green onions, sliced |
1 teaspoon salt |
1/2 teaspoon pepper |
300 g corn chips |
2 cups cheddar cheese, grated |
1 cup sour cream |
Directions:
1. Heat the oil in a large skillet.
2. Add to skillet – ground beef, onion, garlic, red pepper, and chili powder.
3. Cook until browned.
4. Add strained diced tomatoes (add reserved liquid when necessary), tomato soup, tomato paste, and kidney beans.
5. Cook on medium heat for about 20 minutes, stirring frequently.
6. Add green onion and heat through – about 5 minutes.
7. Serve with shredded cheddar and sour cream on top, with a side of corn chips.
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