Short-Cut Chili Con Carne
Yield
8 servingsPrep
5 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | cans |
tomato sauce
|
*
|
| 2 | cans |
red kidney beans
drained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
worcestershire sauce
|
|
| 2 | cans |
tomato sauce
|
*
|
| 2 | cans |
red kidney beans
drained |
*
|
Directions
In skillet or slow-cooking pot with browning unit, break up beef with fork and cook until lightly browned.
Pour off excess fat. In slow-cooking pot, combine meat with onion, salt, chili powder, bay leaf, Worcestershire sauce, tomato sauce, and kidney beans.
Cover and cook on high for 2 to 3 hours.
Remove bay leaf.
