Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 2 lb. ground beef; 1 medium onion, chopped; 1 clove garlic, minced; 1 (16 oz.) can stewed tomatoes; 1 (10 3/4 oz.) can tomato soup (undiluted); 2 (8 oz.) cans tomato sauce; 1 (16 oz.) can red kidney beans, drained; 1 Tbsp. chili powder; 1 Tbsp. Italian herb seasoning; 2 Tbsp. brown sugar

Servings: persons

2 Tbsp. margarine
2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz.) can stewed tomatoes
1 (10 3/4 oz.) can tomato soup (undiluted)
2 (8 oz.) cans tomato sauce
1 (16 oz.) can red kidney beans, drained
1 Tbsp. chili powder
1 Tbsp. Italian herb seasoning
2 Tbsp. brown sugar

1
Preheat a 6-quart roaster oven to 425u00b0 (I use a Nesco roaster oven).
2
Lightly spray cookwell with spray cooking oil.
3
Break apart the meat; place in preheated cookwell.
4
Add onion and garlic.
5
Cover; cook 10 to 12 minutes or until meat is browned, stirring once.
6
Stir in remaining ingredients until well mixed. Reduce temperature to 325u00b0.
7
Cover.
8
Cook 45 to 60 minutes or until flavors blend.

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. margarine, 2 lb. ground beef, 1 medium onion, chopped, 1 clove garlic, minced, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili

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