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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Easy, low fat, mild faux chili Ingredients:
1 1/2 lbs lean ground beef (90%-95%) |
1 (16 ounce) can red kidney beans |
3 (16 ounce) cans del monte crushed tomatoes with mild green chilies |
1 (15 1/2 ounce) jar mild salsa |
hot sauce (fire in the hole is good!) |
1 (3 7/8 ounce) can sliced olives |
salt and pepper |
Directions:
1. Brown ground beef in (preheated) large skillet with a little water.
2. Drain and rinse beef in a colander.
3. MUST RINSE IF YOU WANT IT LOW FAT!
4. Leave the colander in the sink.
5. Put beef in a stock pot.
6. Rinse kidney beans in the colander.
7. Mix them with the beef.
8. Add all other ingredients.
9. Cook over med-low heat for about an hour.
10. Stir once in a while.
11. DON'T LET IT BURN!
12. Serve hot.
13. Great with Tortilla chips and shredded cheddar cheese.
14. Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese.
15. Place in preheated 400°F oven for 10 minutes.
16. Sour cream on the side.
17. You can make this into 2 layers also.
18. Just add more chips, then chili, then cheese again.
19. Same cooking time if layered.
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