25-Minute Chili

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Make this chili using a precooked beef and onion mixture - this will cut your time by quite a bit!

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Chicago

Serving Size / Yield

2 servings

Ingredients

  • one 6-oz. pkg. beef, defrosted with chopped onions mixed in
  • 1 Tbs. chili powder
  • 1/4 tsp. crushed dried oregano
  • 1/4 tsp. ground cumin
  • one 14 1/2-oz. can no-salt-added diced tomatoes
  • 1 Tbs. tomato paste
  • 1/2 C. hot water
  • salt, optional

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Directions

In a heavy saucepan, reheat beef and onion mix over medium heat, stirring constantly. Add remaining ingredients except salt. Bring to a boil. Lower heat and simmer, uncovered, for 15 to 20 minutes. Skim off and discard any fat that rises to the surface. Taste the chili and add salt (if using). Ladle into 2 soup bowls and serve.

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