Last weekend was the first string of rainy days we’ve had this fall. The combination of that and football gave me no other choice… I had to make chili! This recipe is entirely my own, and it’s a real crowd pleaser. Not only that, but it only takes 30 minutes to make! I paired it with a delicious and moist Cheesy Cornbread Casserole for a comfort food meal that was perfect for a lazy night spent watching the games. YUM!
Hearty 30-Minute Chili
- 1 1/4 pound lean ground beef
- 2 T. instant diced onions or 2 cup chopped onion
- 2 cup chopped celery
- 16 oz. can diced or stewed tomatoes
- 11 oz can tomato soup + 1 can water
- 15 oz can kidney beans, drained and rinsed
- 2 t. chili powder
- 1 t. salt
- 1 t. pepper
In a 12 inch skillet, brown ground beef, onion and celery. If necessary, drain and return to skillet. Add remaining ingredients and mix well. Cover and simmer for 20 minutes. Serve in bowls with grated cheddar cheese, sour cream, crackers, corn chips or Cheesy Cornbread Casserole. Yields 4 servings.