Every week on Top 20 Country Countdown our host Nan Kelley counts down your favorite videos — but when she’s away from the studio she’s likely to be found in her kitchen, creating healthy, delicious meals! Nan likes to keep it simple, cooking entire meals using only one pan. Her husband Charlie lovingly gave her the nickname “One Pan Nan” — and now that’s also the name of her new cookbook [get it HERE!]. We asked Nan to share some of her recipes with us. This week, Nan shares her recipe for Tex Mex and Classic Egg Muffins. Check back every other week for a new one!
“We still have a little cold weather left this winter, so I thought I’d share my mother-in-law’s quick, one pan chili with you,” says Nan. “It’s a different spin on the typical chili because the base is just your regular old canned tomato soup! It’s not too spicy, so I call it ‘Charlie safe’ since he can’t take too much heat. But if you like your chili on the hot side, you can add more chili powder or even a dash of hot sauce to give it a little more kick. Serve it with crackers or pick up some cornbread from the bakery section of your grocery store. Either way, it’ll stick to your ribs and keep you warm on a cold winter night!”
1-1 1/2 pounds of ground beef
1 medium onion, chopped
1 teaspoon chili powder (or add more to taste)
3 cans tomato soup
3 cans dark kidney beans (undrained)
Brown ground beef in a deep skillet. Add onion and cook until tender. Add tomato soup and beans. Cook about 15 minutes. Add chili powder and simmer on low for at least 20 minutes, stirring occasionally. May simmer longer & can be frozen.