o taste, but makes the chili thicker, and the fiber content
eanwhile, to make the quick chili sauce, combine chili, tomato juice, vinegar, honey
ould enjoy.
Like most chili recipes, this one tastes better the
Spray a 12-inch skillet with nonstick spray coating.
Add turkey; cook until no longer pink.
Drain off fat.
Stir in chili powder; cook 1 minute.
Stir in undrained tomatoes, beans, tomato juice, water, dried onion, salt, cumin, oregano, pepper, garlic powder and rice.
Bring to boiling; reduce heat.
Cover and simmer for 5 minutes, or until rice is tender.
Garnish with sliced green onion, if desired.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir chili beans, tomato sauce, diced tomatoes, chili seasoning, and chili powder into the beef; bring to a boil.
Brown beef and onion in skillet; drain off fat.
Add soup, beans, green chilies, chili powder, salt and pepper; simmer for 30 minutes.
Serve over rice or with crackers.
Brown beef; drain.
Add chili mix, tomatoes, beans and water. Bring to a boil.
Let simmer 10 to 15 minutes.
Brown ground beef.
Add onion as meat browns.
Drain fat and return beef-onion mixture to pan.
Add chili beans, tomatoes and chili powder.
Heat through and serve with grated cheese and crackers or corn chips.
Makes 4 servings.
Brown ground beef, adding salt, chili powder, pepper and beef bouillon cubes.
Drain fat, add all beans, tomatoes and sugar; cook 20 minutes.
Mix flour and water until smooth.
Add to chili and cook on medium heat for 10 more minutes.
Brown ground beef in skillet. Salt and pepper to taste; drain. Put tomato sauce, water, chili mix, beans and some broken spaghetti noodles in pan. Add ground beef and mix.
Cook over low heat for 30 minutes.
Mix and heat chili, corn, and taco seasoning. Pour into a 9 x 13 pan. Mix cornbread as directed on package directions. Pour over chili mixture. Bake at 375\u00b0 until cornbread is done.
Cook macaroni and cheese as directed on box.
Bring chili to a boil.
After mixing cheese and macaroni together, pour in the chili and mix well.
Serve immediately.
Saute celery, green pepper and onion.
Add to browned seasoned hamburger.
Add canned chili, tomato sauce and brown sugar.
Add chili powder to taste.
Simmer until serving time.
Serves 4 to 6.
Brown ground beef and drain.
Add soup, beans and chili powder.
Reduce heat.
Cover and simmer for 20 minutes.
Add water if thinner chili is desired.
Serves 4.
In 5-quart pan, crumble meat into small pieces and brown.
Add onions and cook until tender.
Stir in salt, pepper, mint, chili powder, cumin, sweetener, basil and parsley.
Add canned beans and stewed tomatoes including liquid.
Cook on high heat 20 to 30 minutes stirring frequently.
Reduce heat and simmer 1 hour or until beans are tender and sauce thickens.
Use mild to hot chili powder according to personal taste.
This chili is even better the second day (flavors are stronger)!
Fry hamburger with small onion and chili powder.
Mix chili beans, tomato soup and tomato juice; bring to good boil and serve.
Cook onion. Add ground beef and cook until no longer pink. Add chili seasoning and stir. Add tomatoes or tomato sauce and water. Bring to a boil, add hot chili beans and simmer about 30 minutes.
In a saucepan, brown the ground beef; drain.
Add soup, beans and chili powder.
Reduce heat.
Cover and simmer for 20 minutes. Add water if a thinner soup is desired.
Brown ground beef with chopped onion, chopped garlic, salt and pepper and drain.
Add beef to a big pot.
Add pinto beans.
Add tomato soup.
Add crushed stewed tomatoes and chili powder. Simmer 1 to 1 1/2 hours, stirring occasionally.
In 2-quart saucepan, melt the margarine and brown the ground beef, stirring to break up the meat as it cooks.
Add the onions and cloves.
Pour off excess fat.
Add the beans, tomato soup, water, chili powder, vinegar, salt and pepper.
Stir well.
Heat to boiling; reduce heat and simmer for 10 minutes, covered.
Stir occasionally.
Serve with corn bread or rice.
Makes about 6 servings.