This is a quick, easy, and flexible chili. You can vary the type of ground meat used, the varieties and amount of beans used, and the level of spiciness. If you increase the number of cans of beans or the amount of ground meat used, add additional soup or canned tomatoes. Many of the ingredients are generally on my pantry shelf.
Add olive oil to Dutch oven or similar pot. This ingredient is particularly important when using turkey or chicken, due to the lower fat content of these meats.
Add ground meat and cook over medium heat until no longer pink, stirring to prevent sticking.
Add onion and continue cooking until the onion is translucent and soft, stirring often.
Add soup, tomatoes and green chilies, beans, chili powder, and garlic. I did add a bit of water, from rinsing out the cans. Stir to mix.
Simmer approximately 20 minutes until heated through, stirring occasionally.
Serve topped with shredded cheese if desired.
This is good served with a green salad and/or corn bread.
Note: The spiciness of the chili powder increases over time. So if made the night before keep this in mind.
By R Barbara from Bremerton, WA
This sounds very quick and easy to make. I am going to give it a try. It does look and sound yummy.
