Hamburger Mix Easy Pantry Chili


I love having an easy pantry meal; always on hand, that is ready, with no fuss, in 20 minutes!  This chili from “The Farm Journal "Thrifty Cook” is perfect.  This week I made it along with Best Ever Muffins and a small green salad. 
This is why I can versatile Hamburger Mix; no thawing, no mess, no last minute fuss.  If you can't can it, freeze it, and thaw it before use.
I just multiply this recipe if I need to feed more.  We really like the addition of the hominy; it gives it that Southwestern cornmeal taste right in the bowl. 
I had already measured out my muffin dry ingredients in a covered bowl, had my muffin pan greased and ready, and had the milk and egg beaten in a small covered measuring cup in the refrigerator, to make the muffins quicker too.  We got home late, but had a good hot meal in short order. 
                                Easy Pantry Chili
  1          Pint  Hamburger Mix
  1          Pint  Tomatoes -- cut up (or canned tomatoes with chilies)
  15        Ounces  Hominy, Canned
  2          Pints  Kidney Beans, Canned -- drained and rinsed (two 15 oz. cans)
  2          Teaspoons  Chili Powder -- to taste
Combine all ingredients in a saucepan; simmer 20 minutes, stirring occasionally.
**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped.  Continue with recipe at step 1.
Serves 6
Per Serving: 365 Calories; 13g Fat (31.6% calories from fat); 19g Protein; 45g Carbohydrate; 10g Dietary Fiber; 37mg Cholesterol; 1274mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

1 comment:

  1. I love hominy. My mother made it two ways. With scrambled eggs for breakfast and with bread and milk for lunch. I will have to try this recipe. I love having browned ground meat in the freezer, so versatile.

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