Total Time
Prep 10 mins
Cook 10 mins

This is my mother-in-law's chili recipe, it's fast and easy to make and is my dh's favorite. Serve it over rice and sprinkle with shredded cheddar on a cool fall day. The prep times are estimates as I've never really timed it - I just throw it together and let it simmer while the rice is cooking. This is also good for dipping corn chips.

Ingredients Nutrition


  1. Season the ground beef with the spices and brown well, breaking meat up into small pieces.
  2. Add the chili beans (and all their sauce), tomato soup, and tomato sauce, and simmer until hot and bubbly and slightly thickened.
  3. Serve over"Dry" Rice, (recipe to follow) and garnish with grated cheddar cheese.
  4. You could add a can or two of corn niblets without adding to the time it would take to make this.
Most Helpful

I loved how simple this chili is and it was pretty tasty too! I made it start to finish in about the same times as you have listed, though I did let it simmer down for a while. It made more than I had anticipated, so we'll freeze the rest and pull it out when I want to make some quick nachos, taco salad, or etc. The only thing I can say I would do differently is adjust the ratio of tomatoes. It seemed like a little too much for me, but dh said he thought it was great. Don't it harshly though, I'm not the biggest fan of tomatoes anyways. = ) Thanks for posting this!!

LoriInIndiana May 18, 2007