Camper's Chili recipe

Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings

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

In 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.

High Altitude (3500-6500 ft): No change.

How-To:
Cook the ground beef ahead and freeze. Pack in the cooler and it will be campfire-ready to make the chili.

Nutrition Information: 1 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.

Recipe and photograph provided courtesy of Betty Crocker/© 2008 ®/TM General Mills All Rights Reserved. Used with permission.