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.
Cooking Light SEPTEMBER 2002
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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