Bonnie's Chili
This chili is incredibly easy to make, and has a surprising depth of flavor—it tastes like chilis that take all day to create! I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. —Bonnie Altig, North Pole, Alaska
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- 1-1/2 cups salsa
- 4-1/2 teaspoons chili powder
- 2 cans (16 ounces each ) kidney beans rinsed and drained
- 2 cans (15 ounces each ) tomato sauce
- 1/2 cup water or reduced-sodium beef broth
- optional toppings: corn chips sliced jalapeno peppers and shredded cheddar cheese
- Carbohydrate 0.16948844150641 g
- Cholesterol 73.708760125 mg
- Fat 11.3432642580128 g
- Fiber 0.0345988374734536 g
- Protein 22.7161561802885 g
- Saturated Fat 4.60256964973974 g
- Serving Size 1 1 servings (2-1/2 quarts). (114g)
- Sodium 74.9169221397436 mg
- Sugar 0.134889604032957 g
- Trans Fat 1.41230000963782 g
- Calories 200 calories
In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low until heated through, 5-6 hours. If desired, serve with optional toppings.
