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Easy Chili

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  • 3 tb Oil
  • 5 lb Ground beef
  • 1 lg Onion; diced
  • 1 tb Finely chopped garlic
  • 1 cn (28 oz's) whole tomatoes
  • 3 c Barbecue sauce
  • 3 tb Chili powder
  • 1 tb Salt
  • 1 tb Hot pepper sauce
  • 1 tb Cumin
  • 4 cn (151/2 oz. each) kidney beans


This is a really good easy chili. I got it out of, THE MR FOOD COOKBOOK
In a large, heavy skillet or Dutch oven, heat the oil. Add the meat, onion, and garlic, and cook, stirring , over medium-high heat until meat is browned. Add the tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin, and kidney beans; stir to mix well. Cover and simmer for an hour, stirring occasionally. Serve with warm tortilla chips and a side dish of jalopeno peppers, if desired.
NOTE: You can add 1/2 cup of instant potatoes for the last 10 minutes of cooking to thicken this, if you like. Chili tastes best made a day ahead and reheated.
I sometime used pinto beans or chili beans instead of kidney beans. I also use a mild barbecue sauce and don't use that much hot pepper sauce. If you use real lean beef, you can omit the oil or just use a little bit. You can also use cube beef and add fresh peppers if you like.
I think you will like it. It is also good on rice and just with crackers. With the fall weather almost upon us, doesn't chili sound good?
Posted to TNT - Prodigy's Recipe Exchange Newsletter by on Sep 18, 1997