MICROWAVE QUICK AND EASY CHILI
1 pound extra lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can tomato sauce*
2 to 3 teaspoons chili powder
1/2 teaspoon cumin
15 ounces kidney beans, canned, undrained
1 (11 oz.) can vacuum-pack cut corn, drained (optional)
Crumble ground beef in 2-quart microwave-safe casserole. Add onion, green bell pepper and garlic.
Cook, uncovered, at 100 percent 5 to 6 minutes until beef loses its pink, stirring once. Drain well. Stir to break up meat pieces.
Add remaining ingredients and mix lightly. Cover with casserole lid.
Microwave at 100 percent, 15 to 18 minutes, or until mixture has boiled several minutes, stirring twice. Let stand about 10 minutes before serving.
Tips:
Chili is best when made ahead and reheated. It also freezes well.
*For saucier chili use 1 (8 oz.) can tomato sauce and 1 (16 oz.) can diced tomatoes.
Servings: 6
Source: Microwave Times; February, 1993
1 pound extra lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 (15 ounce) can tomato sauce*
2 to 3 teaspoons chili powder
1/2 teaspoon cumin
15 ounces kidney beans, canned, undrained
1 (11 oz.) can vacuum-pack cut corn, drained (optional)
Crumble ground beef in 2-quart microwave-safe casserole. Add onion, green bell pepper and garlic.
Cook, uncovered, at 100 percent 5 to 6 minutes until beef loses its pink, stirring once. Drain well. Stir to break up meat pieces.
Add remaining ingredients and mix lightly. Cover with casserole lid.
Microwave at 100 percent, 15 to 18 minutes, or until mixture has boiled several minutes, stirring twice. Let stand about 10 minutes before serving.
Tips:
Chili is best when made ahead and reheated. It also freezes well.
*For saucier chili use 1 (8 oz.) can tomato sauce and 1 (16 oz.) can diced tomatoes.
Servings: 6
Source: Microwave Times; February, 1993
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