Prep 15 mins
Cook 30 mins
This is really good chili, but it's quick and easy. Just act like you have been in the kitchen all day! My husband has high blood pressure so I don't usually add salt during the cooking process, letting people add salt to their own taste at the table. For a low fat entree, use the ground turkey. This is a great meal on a cold winter's night with a salad and some cornbread.
- 1 large yellow onion
- 1 lb ground beef or 1 lb ground turkey
- 2 tablespoons olive oil
- 2 (15 7/8 ounce) cans kidney beans, drained and rinsed
- 3 (15 7/8 ounce) cans diced tomatoes with jalapenos
- 2 (10 3/4 ounce) cans condensed cream of tomato soup
- 2 1⁄2 cups water
- 2 tablespoons chili powder (or more to taste)
- 2 teaspoons minced garlic
- 1 teaspoon cumin powder (optional)
- 2 teaspoons dried cilantro (optional)
- 3 teaspoons Tabasco sauce (optional)
- Chop the onion into medium fine pieces.
- Heat the olive oil in a 6 quart pot.
- Add the chopped onion and the ground meat.
- Cook until the meat is thoroughly done and the onion is soft, mashing with a potato masher during the cooking process so that the ground meat is in finely chopped pieces.
- Add the drained kidney beans, the tomatoes with their liquid, the tomato soup, the water, the chili powder and the minced garlic.
- (Add the cumin, cilantro, and Tabasco if a hotter, spicier taste is desired.) Stir well to mix thoroughly.
- Bring to a boil, then reduce the heat to low and simmer for 30 minutes until the desired consis- tency is reached and the flavors have mingled.
- Add more water if needed, and stir occasionally during the cooking process so the chili doesn't stick to the bottom of the pot as it thickens.
- **We love garlic and use so much, that I keep a jar of minced garlic in the refrigerator at all times.
- It really is a time saver.