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Quick-Cook Chili

Quick-Cook Chili recipe image
This Quick-Cook Chili is the ultimate comfort food for busy weeknights. It combines savory ground beef with tender chopped onions and earthy pinto beans, all simmered in a rich, slightly sweet tomato soup base. The result is a thick, flavorful stew that delivers classic American chili taste without the fuss of chopping tomatoes or making a stock from scratch. It&# 226;ÂÂs incredibly versatile; you can eat it as is, top it with cheese and sour cream, or serve it over rice. This recipe is perfect for feeding a hungry family, meal prepping for the week, or satisfying a craving for something warm and protein-packed. With minimal ingredients and simple steps, itâÂÂs a reliable dish that brings home-style satisfaction to your table every time.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 926.4
Dietary: Gluten-free
Description
This Quick-Cook Chili is the ultimate comfort food for busy weeknights. It combines savory ground beef with tender chopped onions and earthy pinto beans, all simmered in a rich, slightly sweet tomato soup base. The result is a thick, flavorful stew that delivers classic American chili taste without the fuss of chopping tomatoes or making a stock from scratch. It&# 226;ÂÂs incredibly versatile; you can eat it as is, top it with cheese and sour cream, or serve it over rice. This recipe is perfect for feeding a hungry family, meal prepping for the week, or satisfying a craving for something warm and protein-packed. With minimal ingredients and simple steps, itâÂÂs a reliable dish that brings home-style satisfaction to your table every time.
Ingredients
  • 1 pound Ground beef
  • 1/2 cup Onion, chopped
  • 16 ounce Canned pinto beans
  • 10 3/4 ounce Tomato soup, condensed
  • 1 tablespoon Chili powder; or as desired
Directions
  1. 1
    Heat a large skillet or Dutch oven over medium-high heat.
  2. 2
    Add the ground beef and chopped onion to the pan.
  3. 3
    Cook, breaking up the meat with a spoon, until the beef is browned and the onion is tender, about 5-7 minutes.
  4. 4
    Drain off excess fat from the pan.
  5. 5
    Stir in the canned pinto beans, condensed tomato soup, and chili powder.
  6. 6
    Bring the mixture to a gentle simmer.
  7. 7
    Cover the pan and reduce heat to low.
  8. 8
    Simmer for 30 minutes, stirring occasionally to prevent sticking.
  9. 9
    Adjust seasoning with more chili powder or salt if desired before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 926.4kcal
% Daily Value *
Total Fat 20.9g33%
Saturated Fat 7.3g37%
Cholesterol 88.5mg30%
Sodium 202.8mg9%
Total Carbohydrate 123.0g41%
Dietary Fiber 41.0g164%
Sugars 12.5g
Protein 68.7g138%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili freezes well for up to 3 months.

Variations: For a spicier kick, add diced jalapeños or a dash of hot sauce. You can also substitute ground turkey or chicken for the beef.

Serving Suggestions: Top with shredded cheddar cheese, sour cream, diced avocado, or fresh cilantro. Serve with cornbread, over rice, or with tortilla chips.

Keywords: american, beans, beef, chili, comfort food, easy, family dinner, ground beef, hearty, one pot, pinto beans, quick, simple, slow cooker, tomato, weeknight
Read it online: https://www.chefs-mate.com/recipe/quick-cook-chili-2/