As an undergrad, chili was one of my go-to dorm favorites - simple to make, and only involved the use of one pot. Since those days I've enjoyed more elaborate chili's, but this one is perfect for those nights when you come home from work (or class) and just want chili, but don't want to wait hours for it to cook. This chili is also easy since it uses simple and basic ingredients found in most kitchens.
Fast & Easy Chili
Adapted from Betty Crocker "Country Cooking"
6 servings
Ingredients:
1 lb ground beef (I used 80% lean)
1 medium onion, chopped
2 garlic cloves, crushed
1 tbsp chili powder
1/2 tsp salt
1 tsp ground cumin
1 tsp dried oregano leaves
1 tsp baking cocoa
1/2 tsp Tabasco sauce
1 16 oz can whole tomatoes
1 16 oz can red kidney beans
4 oz sharp Cheddar cheese, shredded
1. Over medium heat, cook beef, onion, and garlic in a large saucepan until beef is browned.
2. Stir in remaining ingredients, breaking up the tomatoes.
3. Heat to boiling, then reduce heat to low. Cover and simmer 1 hour, stirring occasionally.
4. Preheat oven to 300F degrees.
5. Transfer chili to a large casserole dish and cover with cheese.
6. Bake until cheese is melted.
7. Enjoy!
Nutritional Info per Serving:
Calories 353; Total Fat 21g; Cholesterol 73mg; Sodium 633mg; Total Carbs 16g; Protein 23g
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