Total Time
30mins
Prep 10 mins
Cook 20 mins

I made this for dinner & my family loved it. It was easy & fast. I made a few changes to this recipe but I listed the original recipe. We don't like spicy food so we dropped the green chiles. I also used mexican style canned tomatoes & Santa Fe style canned beans, undrained.

Ingredients Nutrition

Directions

  1. In a large skillet, cook meat & onion until meat is browned; drain fat.
  2. Stir in the rest of the ingredients except cheeses.
  3. Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often.
  4. Top with cheese. Cover & heat for 2 minutes or until cheese is melted.
Most Helpful

This is a dad-friendly meal and is easy to make. We swap beans for ones our family likes (red beans and pinto beans), but this will work with most anything along those lines.

Tinks599 May 26, 2008

This is a very good chili the whole family enjoyed on a chilly evening (well, as chilly as it gets in San Diego, which is never overly cool). I followed the ingredients and directions with just a couple of minor exceptions; I used a spicy Mexican 8 oz. can of tomato sauce and a can of diced fire roasted tomatoes with garlic. Since I used the spicier tomato sauce, I eliminated the cayenne pepper. We love spicy food and it certainly was with my small changes. Served with corn bread to round out a perfect meal. Thanks for sharing Chef Lil' Momma Jenn.

Happy Hippie February 04, 2015

I used my precooked ground beef I had in the freezer which really help speed things up. Since both beans were to be drained, I just used a 30 oz can of dark red kidney beans. I also added more garlic and a little less cayenne pepper, as I have young children eating this. Made for Rejoice! It's "National Tomato Month" tag game! 2012

Charlotte J April 05, 2012