I love having an easy pantry meal; always on hand, that is ready, with no fuss, in 20 minutes! This chili from “The Farm Journal "Thrifty Cook” is perfect. This week I made it along with Best Ever Muffins and a small green salad.
This is why I can versatile Hamburger Mix; no thawing, no mess, no last minute fuss. If you can't can it, freeze it, and thaw it before use.
I just multiply this recipe if I need to feed more. We really like the addition of the hominy; it gives it that Southwestern cornmeal taste right in the bowl.
I had already measured out my muffin dry ingredients in a covered bowl, had my muffin pan greased and ready, and had the milk and egg beaten in a small covered measuring cup in the refrigerator, to make the muffins quicker too. We got home late, but had a good hot meal in short order.
Easy Pantry Chili
1 Pint Hamburger Mix
1 Pint Tomatoes -- cut up (or canned tomatoes with chilies)
15 Ounces Hominy, Canned
2 Pints Kidney Beans, Canned -- drained and rinsed (two 15 oz. cans)
2 Teaspoons Chili Powder -- to taste
Combine all ingredients in a saucepan; simmer 20 minutes, stirring occasionally.
**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped. Continue with recipe at step 1.
Serves 6**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped. Continue with recipe at step 1.
Per Serving: 365 Calories; 13g Fat (31.6% calories from fat); 19g Protein; 45g Carbohydrate; 10g Dietary Fiber; 37mg Cholesterol; 1274mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
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