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Chili, 30 Minutes (M, TNT)
Source: Self
Serves: About 4 (or three if you have a son like my eldest who eats 2 portions of everything)

1 pound of ground beef or ground turkey or mixture of both
1 package onion soup mix
1 or 2 tbsp. chili seasoning
2 tsp. ground cumin
1 8-ounce can plain tomato sauce
1 cup water

Brown the meat over medium flame mixing and chopping it into small chunks until most of the "pink" is gone. Drain meat and discard the fat. Put meat back in pan (no need to wipe it) and add the rest of the ingredients.

Stir until the seasonings are incorporated and simmer for 15 to 20 minutes over low flame. This has a slightly spicy taste but is not hot.

Mix with can of drained, rinsed beans (we like black beans or kidney beans)

Add a pinch of cinnamon and serve over spaghetti for Cincinnati Chili.

Serve with rice and side of black bean/corn and tomato salsa (add guacamole for a treat).

Serve in large baked potato.

Add another can of tomato soup (if condensed add only 3/4 amount of water) to make a main dish soup served with a southwest salad and fresh rolls or bread.

Use to fill tacos or tortillas. For tacos, serve with chopped tomatoes, lettuce onions, guacamole and (optional Tofutti sour cream).

Poster's Notes:
I usually make about 3 pounds at once and freeze what we don't use for another easy meal.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A