This Tavern Chili is a comforting, no-fuss meal that comes together in minutes using your microwave. Inspired by classic pub fare, it combines ground beef with a rich mushroom and onion soup base, creating a deeply savory and satisfying stew. The addition of kidney beans adds heartiness and texture, while the beer (or water) provides a subtle depth of flavor. Topped with sharp cheddar cheese and cool sour cream, this dish offers a perfect balance of heat and creaminess. It is an ideal solution for busy weeknights when you crave something warm and substantial but don’t have time for hours of simmering. Serve it with crusty bread or cornbread for a complete, home-style dinner that the whole family will enjoy.
Tavern Chili
Description
This Tavern Chili is a comforting, no-fuss meal that comes together in minutes using your microwave. Inspired by classic pub fare, it combines ground beef with a rich mushroom and onion soup base, creating a deeply savory and satisfying stew. The addition of kidney beans adds heartiness and texture, while the beer (or water) provides a subtle depth of flavor. Topped with sharp cheddar cheese and cool sour cream, this dish offers a perfect balance of heat and creaminess. It is an ideal solution for busy weeknights when you crave something warm and substantial but don't have time for hours of simmering. Serve it with crusty bread or cornbread for a complete, home-style dinner that the whole family will enjoy.Ingredients
Directions
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Crumble the ground beef into a 2-quart microwave-safe casserole dish.
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Stir in the chili powder and minced garlic until evenly distributed.
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Cover the dish with a microwave-safe lid or vented plastic wrap.
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Microwave on HIGH for 5 minutes or until the beef is no longer pink, stirring once halfway through to break up the meat.
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Carefully drain and spoon off any excess fat from the cooked beef.
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Stir in the soup mix, beer (or water), tomatoes with their liquid, and drained kidney beans.
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Cover and microwave on HIGH for 3 minutes or until the chili is hot and bubbling.
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Stir the mixture thoroughly.
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Reduce microwave power to 50%.
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Cover and microwave for 10 minutes or until flavors are well blended, stirring once halfway through the cooking time.
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Let the chili stand, covered, for 5 minutes to allow the flavors to meld.
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Serve hot, garnished with shredded cheddar cheese and a dollop of sour cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 684.3kcal
- % Daily Value *
- Total Fat 35.5g55%
- Saturated Fat 16.1g81%
- Cholesterol 126.0mg42%
- Sodium 723.0mg31%
- Total Carbohydrate 42.9g15%
- Dietary Fiber 10.9g44%
- Sugars 11.6g
- Protein 47.7g96%
* 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
* Use Campbell's Cream of Mushroom Soup Mix or a similar onion-mushroom variety for authentic tavern flavor.
** Use a 14 1/2 oz can of diced tomatoes, undrained.
*** Use a 15 oz can of kidney beans, drained and rinsed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of water if needed to loosen consistency.
Variations: For a spicier kick, add a diced jalape&# 195;±o or a dash of hot sauce. You can also add corn or black beans for extra texture.
Tip: If you prefer a thicker chili, let it stand for an additional 5-10 minutes after cooking, as it will continue to thicken as it cools.
