To the Moon Chili
Submitted by Fawn White
Quick ground beef chili with kidney beans, canned tomatoes, and hot sauce, ready in under an hour. Top it with cheddar, red pepper, and green onions for a weeknight win.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minSome nights you need chili and you need it now. This one goes from stovetop to table in under an hour.
Ground beef gets browned in a Dutch oven, then simmered with a chili seasoning mix, canned tomatoes, kidney beans, and a good hit of red hot sauce. Ten minutes of covered simmering and you’ve got a thick, spicy pot of chili that tastes like it cooked all afternoon.
Pile on the toppings: chopped red bell pepper for crunch, sliced green onions for bite, and a blizzard of shredded cheddar that melts into every spoonful.
Kitchen Tips
- Brown the beef hard and break it into small crumbles. Big chunks of gray meat won’t give you the same depth of flavor.
- Don’t drain the canned tomatoes. That juice adds body and keeps the chili from getting too thick too fast.
- Scale the hot sauce up or down to your heat tolerance. One tablespoon gives a solid kick without scorching anyone’s tongue.
Ingredients
Directions
In a dutch oven brown ground beef; drain.
Stir in seasoning mix, water, tomatos, beans and red hot sauce.
Bring to a boil; reduce heat and simmer, covered 10 minutes.
Garnish with chopped red pepper, green onion and cheese, if desired.
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