Yesterday for dinner, I decided to make some plain ol’ chili–not my usual white chicken chili (which is my husband’s favorite). Well, this chili was absolutely delicious and such a nice change from out usual not to mention pretty healthful. You can have this done and ready to go after 30 minutes or so, but the longer you let this cook the better it gets and the deeper the flavors. I let mine cook about 2 hours on low. Anyways, this recipe is pretty basic and on my ‘go to’ list for ease. You do have to chop a few veggies, but after that, you just open a few cans and dump them into your pot. Super simple!
So make sure to add a few ingredients to your grocery list and make this soon! You’ll be glad you did!
yield: 4-6 servings
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3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1/2 lb. ground beef (93% lean)
1 cup beef stock
1 can diced tomatoes (14.5 oz.)
1 can tomato sauce (14.5 oz.)
1 can black beans, drained & rinsed (15 oz.)
1 can pinto beans, drained & rinsed (15 oz.)
1 1/4 cup frozen corn
salt & pepper to taste
1 tablespoon cumin
1 tablespoon chili powder (or more if you like it spicy)
grated cheddar cheese
In large pot, heat oil over medium heat. Saute onions, garlic, carrots and celery until slightly softened, 5 minutes. Drop meat into pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. Serve with desired toppings and cornbread.