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.