This traditional chili recipe is easy to make with ground beef, canned tomatoes, and kidney beans and is great served over rice or with corn bread twists.
Cook first 6 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Add crushed tomatoes, salt, and diced tomatoes; bring to a boil.
Cook 4 minutes, stirring occasionally. Add beans; cook 2 minutes or until thoroughly heated.
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