Tavern Chili
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | clove |
garlic
minced |
|
| ¾ | cup |
beer
|
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | x |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 3E+1 | ml |
chili powder
|
|
| 1 | clove |
garlic
minced |
|
| 177 | ml |
beer
|
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
red kidney beans
|
*
|
| 1 | x |
cheddar cheese
|
*
|
| 1 | x |
sour cream
|
*
|
Directions
Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic.
Cover with lid; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat.
Spoon off fat.
Stir in soup mix beer or water, tomatoes with their liquid and beans.
Cover; microwave on HIGH 3 minutes or until hot and bubbling.
Stir again.
Reduce power to 50%.
Cover; microwave 10 minutes or until flavors ar well blended, stirring once during cooking.
Let stand, covered, 5 mins.
Garnish with cheese and sour cream.
