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Super Easy Mild Chili
Easy, low fat, mild faux chili
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lean ground beef
(16 ounce) can
red kidney beans
(16 ounce) cans
Del Monte crushed tomatoes with mild green chilies
(15 1/2 ounce) jar
hot sauce (Fire In The Hole is good!)
(3 7/8 ounce) can sliced olives
salt and pepper
Brown ground beef in (preheated) large skillet with a little water.
Drain and rinse beef in a colander.
MUST RINSE IF YOU WANT IT LOW FAT!
Leave the colander in the sink.
Put beef in a stock pot.
Rinse kidney beans in the colander.
Mix them with the beef.
Add all other ingredients.
Cook over med-low heat for about an hour.
Stir once in a while.
DON'T LET IT BURN!
Great with Tortilla chips and shredded cheddar cheese.
Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese.
Place in preheated 400°F oven for 10 minutes.
Sour cream on the side.
You can make this into 2 layers also.
Just add more chips, then chili, then cheese again.
Same cooking time if layered.
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