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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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My husband and I are retired with grown children, so it's nice to have a chili recipe that makes a small amount. Mushrooms make this chili stand out from any other varieties I've tried.—Anne Elsby, Chilliwack, British Columbia Ingredients:
1 pound ground beef |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (8 ounces) kidney beans, rinsed and drained |
4-1/2 teaspoons chili powder |
1 tablespoon worcestershire sauce |
1-1/2 teaspoons salt |
1 teaspoon pepper |
1/2 pound fresh mushrooms, halved |
Directions:
1. In a large saucepan, cook beef, green pepper, onion and garlic over medium heat until the meat is no longer pink; drain. Add the soup, beans, chili powder, Worcestershire sauce, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour or until thick and bubbly. Add mushrooms; cover and simmer 15 minutes longer. Yield: 4 servings.
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