VERY QUICK CHILI

     ½ lb ground beef            1 15 oz can kidney beans
     ½ tsp salt                  2 15 oz cans chopped tomatoes
     ¼ tsp chili powder          ¼ cup dried minced onion

Brown the meat, add the remaining ingredients, draining the beans first, and mix well. Bring to a boil and simmer, covered, for about 20 minutes, stirring occasionally.

Adapted from “Better Homes & Gardens Cooking for Two” (1971). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!