Home on the Range Chili

There's nothin' like a steamin' bowl of red to warm the soul! 


  • 1 small onion
  • 1 small green bell pepper
  • 1 lb ground beef
  • 1   garlic clove
  • 1 can (14 1/2 ounces) diced tomatoes (do not drain)
  • 1 can (8 ounces) tomato sauce
  • 2-3 teaspoons chili powder
  • 1/2 teaspoon salt
  •  Crushed nacho chips, shredded cheddar cheese or sour cream (if desired)


  1. On Cutting Board, cut onion and bell pepper into small chunks using Quikut Paring Knife then chop using Food Chopper

  2. Place ground beef, onion and bell pepper in (4-qt.) Casserole. Press garlic over beef using Garlic Press. Cook over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles using Bamboo Spoon. Drain off drippings and return beef mixture to Casserole. 

  3. Stir in tomatoes, tomato sauce, chili powder and salt. Bring mixture to a boil; reduce heat to low. Cover and simmer 30 minutes. 

  4. Spoon chili into individual serving bowls. Top with crushed nacho chips, shredded cheese or sour cream, if desired. 


  • 6  servings of 1 cup

Nutrients per serving:

Approximately 240 calories and 14 grams of fat 

Cook's Tips:

Use 2 teaspoons chili powder for a mild chili or 3 teaspoons chili powder for a spicier one.

Other tasty toppers for chili are sliced green onions, sliced ripe olives, oyster crackers or cheese-flavored fish crackers. 

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