Speedy Chili
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 16 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
chili powder
|
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
chili powder
|
|
| 237 | ml |
water
|
|
Directions
Combine first 3 ingredients in a Dutch oven; cook until beef is browned, stirring to crumble.
Drain off drippings. Add remaining ingredients; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Microwave Directions: Combine first 3 ingredients in a 2-quart casserole.
Cove r with heavy-duty plastic wrap, and microwave at HIGH for 5 to 6 minutes or unt il meat is browned, stirring once.
Drain off drippings. Add remaining ingredi ents; cover and microwave at HIGH for 10 to 12 minutes or to desired consistency, stirring after 6 minutes.
