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Quick Mexican Chili's picture
  Salad oil 1 Tablespoon
  Ground beef 1 Pound
  Green pepper 1 , diced
  Diced frozen onion 1⁄2 Cup (8 tbs)
  Chili seasoning mix 1 Ounce (1 envelope)
  Hot water 1 1⁄4 Cup (20 tbs)
  Tomato soup 1 Can (10 oz)
  Canned kidney beans 19 Ounce (1 can)
  Garlic powder 1⁄2 Teaspoon

Heat salad oil in a deep heavy saucepan.
Add beef, green pepper and onion.
Stir and fry until meat turns grey.
Add chili mix and water.
Cover and simmer 6 minutes.
Add soup, beans and garlie powder.
Cover and reheat 2 or 3 minutes.
Taste for seasoning.
It may need more chili powder, a few chili pepper seeds (for hotter taste) or a dash of sugar.
Serve over hot fluffy rice or in deep bowls and pass dishes of shredded lettuce, diced raw cucumber and avocado to sprinkle on top.

Recipe Summary

Side Dish
Stir Fried
Preparation Time: 
2 Minutes

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2185 Calories from Fat 1251

% Daily Value*

Total Fat 139 g214%

Saturated Fat 45.6 g228%

Trans Fat 0.3 g

Cholesterol 325.7 mg108.6%

Sodium 5302.7 mg220.9%

Total Carbohydrates 148 g49.2%

Dietary Fiber 30.5 g121.8%

Sugars 48.4 g

Protein 110 g220%

Vitamin A 29% Vitamin C 254.4%

Calcium 47.8% Iron 54%

*Based on a 2000 Calorie diet


Quick Mexican Chili Recipe