QUICK EASY CHILI RECIPE RECIPES

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QUICK AND EASY CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Quick and Easy Chili Recipe: How to Make It - Taste of Home image

This quick and easy chili recipe can be made in a flash and easily doubled or tripled to satisfy any famished family. You don't have to wait until the weekend to throw it together. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (16 ounces) chili beans, undrained
1 cup frozen corn
Shredded cheddar cheese, optional

Steps:

  • In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

Nutrition Facts : Calories 249 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 947mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 19g protein.

QUICK AND EASY CHILI-CHEESE CUPS RECIPE - PILLSBURY.COM



Quick and Easy Chili-Cheese Cups Recipe - Pillsbury.com image

Three ingredients are all you need to make these hot and tasty bread cups filled with chili and cheese! From Brenda Merrick, Bake-Off® Monthly Challenge.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 4

1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2 cup shredded Cheddar cheese (2 oz)
1 can (15 to 16 oz) chili
Sour cream, if desired

Steps:

  • Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
  • Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
  • Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
  • Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.

Nutrition Facts : Calories 350 , CarbohydrateContent 45 g, CholesterolContent 20 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 12 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1010 mg, SugarContent 8 g, TransFatContent 0 g

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