This ground beef chili comes together in just 20 minutes because it uses canned tomato products and canned chili beans. Let it slow cook for a couple hours then serve over pasta for dinner.




  • In a 6- to 8-quart Dutch oven, cook meat, onion, celery, and garlic, stirring until meat is brown and onion is tender; drain. Stir in undrained chili beans, tomato sauce, undrained tomatoes, chili powder, and the 1 tablespoon bottled hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

  • Serve chili over hot cooked macaroni. If you like, top with sour cream, cheddar cheese, and green onions, and pass additional hot pepper sauce. Makes 10 servings.

Nutrition Facts

433 calories; 15 g total fat; 68 mg cholesterol; 1251 mg sodium. 48 g carbohydrates; 28 g protein;