Chili Con Carne in a Flash
"I know, some people might take offense to this cheater's version of chili preparation. Believe me, I do have my recipe for traditional, slow-cooking chili. But this is for those nights when you don't have much on hand and you're hungry. It sure beats peanut butter and jelly then!"
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 2 tablespoons chili powder
- 1 garlic clove, minced
- 1 (15 ounce) can red kidney beans, undrained
- 1 (10 2/3 ounce) can condensed tomato soup
- 1⁄2 cup water
- 2 teaspoons vinegar
- hot cooked rice (optional)
directions
- In medium skillet over medium heat, cook beef, onion, chili powder, and garlic until onion is tender and beef is thoroughly cooked and no pink remains, stirring to break up meat. Drain off fat.
- Stir in beans, soup, water, and vinegar. Heat to boiling. Reduce heat to low. Simmer 10 minutes, stirring occasionally.
- Serve over rice, if desired.
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Reviews
-
I used veggie crumbles for the beef, crushed tomatoes for the soup and Mexican seasoning for the chili powder. That said, this was some excellent chili. It's thick, hearty and really tummy filling as well as delicious. I'll make this again even when I have plenty of time. :D -
I'm not usually one for taking too many short cuts,especially where something like chili is concerned, as it's one of our favourite things to eat..and like Jackie,I too have a great slow cooking recipe....BUT (and it is a BIG but!) this recipe really is very good!!<br/>For a few simple ingredients it has good flavour (do not leave out the vinegar-it may sound a little odd,but it really adds to it!), and is incredibly speedy to produce...hence the five stars.<br/>Thanks Jackie-now I can really can have chili in a flash!<br/>Made for PRMR.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
