My Friend Betsy'S I Hate To Cook Chili
A hearty and comforting chili packed with flavorful ground beef, kidney beans, and a savory sauce, seasoned with chili powder. Perfect for a casual weeknight dinner, it appeals to those who enjoy bold flavors and easy-to-make meals that can be simmered to perfection.
Ingredients
Instructions
- Brown the ground beef in a large skillet or saucepan.
- Add Manwich sauce, kidney beans with juice, and chili powder to the browned beef.
- Cook over low heat for at least 15 minutes, or longer for more flavor.
Tips & Substitutions
For a richer flavor, consider adding diced onions or bell peppers while browning the ground beef. If you want a vegetarian alternative, substitute the ground beef with lentils or textured vegetable protein. Feel free to adjust the chili powder to your heat preference, or add a pinch of cayenne for extra spice. This chili is great served over rice or with cornbread, similar to how you might enjoy American recipes.
Serving Suggestions
Serve your chili hot, garnished with shredded cheese, sour cream, or chopped green onions for added flavor and texture. It pairs beautifully with cornbread or tortilla chips for a satisfying meal. For a complete dinner, consider serving it alongside a simple salad or with dishes like Quick Vegetable-Beef Soup to round out the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave in a bowl or warm on the stovetop over low heat, stirring occasionally until heated through. You can add a splash of water if the chili thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of My Friend Betsy'S I Hate To Cook Chili contains roughly 15 calories, with 1g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, using canned red kidney beans is a great time-saver! Just rinse and drain them before adding to the chili. This way, you can skip the soaking and cooking time required for dried beans, making this recipe even quicker and easier.
How can I make this chili spicier?
To increase the heat, try adding more chili powder or incorporating diced jalapeños or hot sauce. You can also use spicy Manwich sauce or add crushed red pepper flakes for an extra kick. Adjust the spices gradually, tasting as you go.
Can I freeze this chili?
Absolutely! This chili freezes well. Let it cool completely before transferring it to a freezer-safe container or zip-top bag. It can be stored in the freezer for up to three months. To reheat, thaw in the refrigerator overnight and warm on the stovetop or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).