Chili Recipe Homemade Under and Hour
Cold days mean chili here. I can come home from work and have delicious, homemade chili on the table in under an hour. Yet, it tastes like it took all day. No fuss chili.
Servings: 10 Servings
Calories: 515kcal
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Kitchen Essentials
Iron Dutch Oven
Soup Bowl
Blue Bowl
Water Carafe
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Ingredients
- 3 Pounds Ground Chuck you can use any hamburger, but I try and purchase ground chuck
- 1 Medium Onion diced
- 2 Stalks Celery diced (I had some frozen that was pre-diced-just put that in to use up)
- 1/2 Teaspoon Salt to taste
- 1/2 Teaspoon Pepper to taste
- 10 3/4 Ounces Tomato soup 1 can
- 14.5 Ounces Diced Tomatoes (if you have fresh, I cut up 3-4 tomatoes instead)
- 28 Ounces Baked Beans I like to use the Bush's Original seasoned with bacon and brown sugar
- 1 Cup Elbow Macaroni uncooked
- 1 packet Chili Seasoning I like this one the best and use the Original McCormick seasoning mix
- water Enough to fill kettle
text ingredients
Instructions
- Using a 5 Qt kettle, brown the hamburger and break apart. When about half way cooked, add the onion, celery, salt, and pepper.3 Pounds Ground Chuck, 1 Medium Onion, 2 Stalks Celery, 1/2 Teaspoon Salt, 1/2 Teaspoon Pepper
- Once the hamburger is cooked through, add the tomato soup, diced tomatoes, baked beans, and chili seasoning.10 3/4 Ounces Tomato soup, 14.5 Ounces Diced Tomatoes, 28 Ounces Baked Beans, 1 packet Chili Seasoning
- Rinse the cans and pour the water in the kettle filling it to about 1/2 inch from the top with waterwater
- Add the elbow macaroni. Bring to a boil and turn down temperature to low. Put cover on kettle and simmer about 10 minutes or until the pasta is just cooked. Turn off heat and let sit covered another 10 minutes. If you want to provide toppings as I mentioned above, now is the time to be preparing these items. Enjoy.1 Cup Elbow Macaroni
Notes
How Long Does Leftover Chili Last?
The shelf life of leftover chili depends on how it is stored and the specific ingredients used in the chili. In general, when handled and stored properly, leftover chili can last for 4 to 5 days in the refrigerator. After cooking, let the chili cool down to room temperature within two hours. Once the chili has cooled, transfer it to an airtight container and refrigerate it promptly. Make sure the container is sealed tightly to prevent contamination and absorption of other odors from the fridge. Reheat thoroughly: When reheating leftover chili, make sure it reaches a temperature of 165°F (74°C) throughout to kill any bacteria that might have grown during storage.Nutrition
Calories: 515kcal | Carbohydrates: 34g | Protein: 30g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 642mg | Potassium: 929mg | Fiber: 6g | Sugar: 4g | Vitamin A: 253IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 5mg
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