5:30 Challenge: Simple Chili

Maclean has been making this same chili ever since. It’s become such a family tradition that her daughter now makes it for her own family.

Maclean’s only tweak to the recipe is that she sometimes substitutes ground turkey for the beef, and occasionally offers shredded cheese as a garnish. “I never knew about putting cheese on chili until I moved to Atlanta 30 years ago,” she said. As a young housewife with a budget, she accompanied the chili with toast. Now a tossed salad and rolls are more likely to be on the table.

Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don’t need to be included in the ingredient count.) You can also suggest a side dish if it can be made within the same time. Send recipes with your name, address and phone number to fivethirty@ajc.com.

Simple Chili

Hands on: 15 minutes

Total time: 25 minutes

Serves: 4

1 onion, chopped

1 pound ground sirloin

1 (1.25 ounce) package chili seasoning

1 (15-ounce) can light kidney beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes

In a large saucepan, sauté onion over medium heat with 1 tablespoon olive oil. Cook until onion is translucent, about 4 minutes. Add sirloin and cook, stirring and breaking up beef until cooked through, about 5 minutes. Drain any fat. Add chili seasoning, beans and tomatoes; stir to combine and cook until heated through, about 5 minutes. Taste for seasoning. Serve with shredded cheese and sour cream if desired.

Per serving: 437 calories (percent of calories from fat, 42), 28 grams protein, 34 grams carbohydrates, 8 grams fiber, 20 grams fat (8 grams saturated), 78 milligrams cholesterol, 361 milligrams sodium.