Hot Chili Recipe
Summary
Preparation Time15 MinCooking Time26 Min
Ready In41 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Ground beef | 2 Pound | |
| Onions | 2 Medium, chopped | |
| Whole tomatoes | 2 Can (10oz) | |
| Kidney beans | 2 Can (10oz) | |
| Tomato soup | 2 Can (10oz) | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Red pepper | 2 Teaspoon, crushed | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon |
Directions
Crumble ground beef into 5-qt casserole.
Add onions; cover.
Microwave at High 6 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times during cooking.
Drain.
Stir in remaining ingredients; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 70% (Medium-High).
Microwave, uncovered, 25 to 35 minutes, or until slightly thickened.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, unwrap one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 17 to 26 minutes, or until heated, breaking apart with fork as soon as possible and stirring 1 or 2 times.
Top chili with finely chopped onion, shredded Cheddar cheese and chopped tomatoes, if desired.
Add onions; cover.
Microwave at High 6 to 8 minutes, or until meat is no longer pink, stirring 2 or 3 times during cooking.
Drain.
Stir in remaining ingredients; cover.
Microwave at High 10 minutes.
Stir.
Reduce power to 70% (Medium-High).
Microwave, uncovered, 25 to 35 minutes, or until slightly thickened.
Spoon into two freezer containers.
Label and freeze no longer than 4 months.
To serve, unwrap one container and place in 2-qt casserole; cover.
Microwave at 70% (Medium-High) 17 to 26 minutes, or until heated, breaking apart with fork as soon as possible and stirring 1 or 2 times.
Top chili with finely chopped onion, shredded Cheddar cheese and chopped tomatoes, if desired.
Chef
