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1 hours
Prep: 10 minutes
Cook: 40 minutes
369 calories per serving view nutrition facts
6 servings
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| 1 1/2 | pounds | ground beef | |
| 1 1/2 | cups | water | |
| 8 | ounces | tomato sauce | |
| 1 | envelope | beef-mushroom soup mix | |
| 1 | tablespoon | chili powder | |
| 16 | ounces | red kidney beans | drained |
In large skillet, brown ground beef over medium-high heat, drain.
Stir in remaining ingredients.
Simmer covered, stirring occasionally, 20 minutes.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 402mg | 17% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 6.0g | 26% |
| Sugars 2.0g | |
| Protein 32.0g | 65% |
| Vitamin A | 9% | Vitamin C | 11% | |
| Calcium | 6% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everything you ever wanted to know about hot chili peppers....
The recipe is great except that the ingredients left out ginger and put in too much cinnamon. It should have called for 2 Tablespoons ground ginger and 2 teaspoons ground cinnamon. When I made those changes, it made wonderful gingerbread of the perfect consistency for making large walls for a gingerbread house.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
