Quick Chili
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 473
- Total Fat
- 28
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 28
- Cholesterol
- 81
- Sodium
- 1154
- Total: 50 min
- Active: 15 min
Ingredients
2 tablespoons olive oil
2 pounds ground beef
2 cloves garlic, minced
Two 14-ounce cans tomato sauce
3 tablespoons chili powder
1 tablespoon ancho chile powder
Kosher salt and freshly ground black pepper
One 14-ounce can kidney beans, drained and rinsed
One 14-ounce can pinto beans, drained and rinsed
1/2 cup chili sauce
Directions
- Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.