Fast'n Easy Chili

Lipton

1 ½ lbs. ground beef

1 envelope beefy onion soup mix

1 can (16 oz.) red kidney beans, drained

1 ½ cups water

1 can (8 oz.) tomato sauce

4 tsp. chili powder

In 12-inch skillet, brown ground beef over medium-high heat; drain.

Stir in remaining ingredients. Bring to a boil over high heat. 

I didn't realize until I was shopping for this that kidney beans come in different shades. I got the darker ones so they'd make a prettier contrast.

Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Serve, if desired, over hot cooked rice.

We were just fine with the chili by itself.

Slow Cooker Tip: Make this in your slow cooker by browning the meat and combining with remaining ingredients, cover and cook on low 8 hours or high for 4 hours. 

My Rating: 4/5 "This really is fast and easy. They're not kidding. What's more, that onion soup mix is a damn tasty addition. My husband was willing to put this in the top three chilis he's ever had, which probably has to do with the fact that he's a huge onion soup mix junkie. But it's seriously really good."