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Soups, Stews, and Chilies


Quick and Easy Chili

From Dinner in Minutes by Pillsbury

2 pounds ground beef
1⅓ cups chopped onion
1 cup chopped green bell pepper
2 cans (10.5 ounces each) condensed beef broth
2 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
4 cans (15.5 ounces each) light or dark kidney beans, undrained
4 teaspoons chili powder
½ teaspoon hot pepper sauce

In 5-quart saucepan or Dutch oven, brown ground beef, onions and bell pepper; drain. Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer 15 to 20 minutes, stirring occasionally.

Makes 8 servings.

Note: Chili can be frozen in freezerproof container up to 2 months.