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My review
11-Can Chili
Susanna Joiner Boyd
"Good basic chili recipe made easy with the use of canned items."
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Ingredients
45 m servings 355 calsOriginal recipe yields 13 servings (13 cups)
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Directions
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- Heat a large pot over medium-high heat. Cook and stir beef, onion, and garlic together in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
- Stir diced tomatoes, kidney beans, pinto beans, black beans, crushed tomatoes, tomato paste, chili seasoning mix, salt, and black pepper with the beef mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the chili until the beans are tender, about 20 minutes.
Nutrition Facts
Per Serving: 355 calories; 10 g fat; 41.6 g carbohydrates; 26.3 g protein; 46 mg cholesterol; 1409 mg sodium. Full nutrition
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Reviews
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Newest
2/27/2015
Good recipe for a chili base. Really easy to add spices and other ingredients to heighten the flavor. If you are starting out cooking this is a good recipe to use to experiment with. I used g...
4/30/2017
My usual chili is pretty time consuming, so I was excited to try this canned version. As written, this is an easy and decent chili, but not quite flavorful enough for my liking. Next time I make...