Kitchen Cupboard Chili


Serves: 4
Total Calories: 349

Ingredients

1 pound ground beef
1 cup onion, chopped
1 (16-ounce) can red kidney beans, drained
1 (16-ounce) can refried beans
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon pepper
Garnish: saltine crackers

Directions:

In a large deep skillet or Dutch oven over medium heat, cook beef until no longer pink; drain. In the same skillet, sauté onion until lightly golden. Stir in remaining ingredients except crackers; return beef to skillet. Reduce heat to low; cover and simmer for 30 minutes, stirring occasionally. Serve with crackers.

Tip: Crunchy toppings can really add fun and flavor to chili and soup. Some fun and tasty choices...fish-shaped crackers, bacon bits, French fried onions, sunflower seeds and toasted nuts.

Nutritional Facts:

Serves: 4
Total Calories: 349
Calories from Fat: 55

This Kitchen Cupboard Chili recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.


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