Camper's Chili
Make a hearty Camper's Chili following the tip for precooking the ground beef. Ready-to-add canned extras are all that's needed.
Prep: 20 min | Yield: 6 servings
Ingredients
- 1 pound lean (at least 80%) ground beef
- 1 tablespoon dried minced onion
- 1 teaspoon salt
- 1 (15 ounce) can Progresso® kidney beans, undrained
- 1 (10 3/4 ounce) can condensed tomato soup
- 1 soup can water
- 2 to 3 teaspoons chili powder
Instructions
- In a 2 quart saucepan, cook beef, onion and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in remaining ingredients. Heat to boiling, stirring occasionally.
Notes
High Altitude (3500-6500 ft): No change.
Cook the ground beef ahead and freeze. Pack in the cooler and it will be campfire-ready to make the chili.
Nutrition
Per serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 890mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 5g); Protein 19g
Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 4%; Iron 40% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker/© 2008 ®/TM General Mills
