Recipe by Lara H
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.
Top Review by LoriInIndiana
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!!
- 1 lb ground beef
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 2 (15 1/2 ounce) canszesty chili beans (S&W brand is favorite here)
- 1 (10 3/4 ounce) can tomato soup
- 4 (8 ounce) cans tomato sauce
Directions See How It's Made
- Season the ground beef with the spices and brown well, breaking meat up into small pieces.
- Add the chili beans (and all their sauce), tomato soup, and tomato sauce, and simmer until hot and bubbly and slightly thickened.
- Serve over"Dry" Rice, (recipe to follow) and garnish with grated cheddar cheese.
- You could add a can or two of corn niblets without adding to the time it would take to make this.