Cook beef and onion in large stockpot over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Some serve it over noodles, others serve it under a sprinkling of shredded cheese. Either way, this thick and meaty chili is a weeknight lifesaver.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. 80% lean ground chuck beef | ||
| ¾ c. yellow onion , chopped | ||
| 1 (1.25-oz) pkg. chili seasoning mix | ||
| 1 (16-oz.) can beans in chili seasoned sauce, undrained | ||
| 1 (14.5-oz.) can Hunt's diced tomatoes, undrained | ||
| 1 (10-oz.) can Ro*Tel original diced tomatoes and green chilies, undrained | ||
| 1 (8-oz.) can Hunt's tomato sauce | ||
| 1 c. water |
Things To Grab
- Large stockpot
Directions
Stir in seasoning, beans in chili sauce, diced tomatoes, tomatoes and green chilies, tomato sauce, and water; bring to a boil. Reduce heat to medium; simmer 10 minutes, or until heated through.
Nutrition facts
Servings
230 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 790mg
- Total Carbohydrates: 17g
- Protein: 15g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
From the week of October 9, 2013, Courtesy of ConAgra Foods