Quick Chili

Name: Quick Chili
Ingredients: 1 lb. ground beef; 2 Tbsp. oil; 1 c. chopped onions; 2 cloves garlic, chopped; 2 (15 1/2 oz.) cans kidney beans; 1 can tomato soup; 1/2 c. water; 2 Tbsp. chili powder; 1 Tbsp. vinegar; Tabasco sauce; 2 lb. lean hamburger; 2 c. long grain rice; 1 large jar sauerkraut; salt and pepper; 1 can tomato soup; 1/2 lb. ground veal or pork; 2 large cans stewed tomatoes; 1 small onion, chopped; 3 medium heads cabbage

19 ingredients

12 steps

Ingredients

1 lb. ground beef
2 Tbsp. oil
1 c. chopped onions
2 cloves garlic, chopped
2 (15 1/2 oz.) cans kidney beans
1 can tomato soup
1/2 c. water
2 Tbsp. chili powder
1 Tbsp. vinegar
Tabasco sauce
2 lb. lean hamburger
2 c. long grain rice
1 large jar sauerkraut
salt and pepper
1 can tomato soup
1/2 lb. ground veal or pork
2 large cans stewed tomatoes
1 small onion, chopped
3 medium heads cabbage

Directions

1

Combine uncooked hamburger and veal/pork together.
2

Add onion, 1 cup of stewed tomatoes and 1 cup sauerkraut.
3

Add uncooked rice and mix by hand until rice is mixed in.
4

Remove core from cabbage and steam; leaves should fall off when cooked.
5

Place meat into cabbage leaves; do not overfill since rice will expand.
6

Continue filling and rolling until all meat is used.
7

As rolls are finished, layer in large roasting pan.
8

Cover cabbage rolls with unused cabbage leaves.
9

Pour the remainder of stewed tomatoes and sauerkraut over cabbage rolls.
10

Mix soup with 1 can of water and pour over all.
11

If tomato soup does not completely cover cabbage rolls, add another can of soup.
12

Cook at 350° for 2 hours or until rice is cooked.