• 1 pound lean ground beef
  • 15 ounces tomato sauce
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can chili beans, not drained
  • 2 tablespoons chili powder, or to taste
  • salt and freshly ground black pepper to taste


  1. Heat a large skillet over medium-high heat. Cook and stir ground beef  in the hot skillet until browned and crumbly, 5 to 7 minutes.

  2. Stir in kidney beans, chili beans, and tomato sauce. Bring to a boil and stir in chili powder. Reduce heat to a simmer, and cook, stirring occasionally, until thickened, about 15 minutes. Season to taste with salt and pepper.