Super Speedy Chili

 From: Pillsbury Annual Recipes Cookbook 2007

Ingredients:

• 1/2 lb lean ground beef
• 2 cans (14.5 oz each) stewed tomatoes, undrained, cut up
• 1 can (15 oz) spicy chili beans, undrained
• 3 tsp chili powder
• shredded cheddar cheese, if desired

In 3-quart saucepan or 10-inch skillet, cook ground beef over medium high heat, stirring frequently, until thoroughly cooked; drain.

Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally. Top individual servings with cheese.

Verdict:

Thumbs up! SUPER fast, SUPER convenient!

What I did differently or what I would do next time:

I used a pound of ground beef because, why not? I used 1 can of tomatoes because I wanted more meat than anything else. I probably could have used more chili powder because I like a really spicy chili, but this had a nice little kick to it.

When I tell you that this was not like my mama's chili, but it was a pretty darn good stand-in... for the amount of time this took and for it to have the great flavor it had, I'm impressed. I really wasn't expecting much considering the lack of time this took and lack of ingredients it contains. This was perfect for the chili craving I was having. I would definitely make this again.