Weeknight Chili
Easy and flexible chili recipe using pantry staples
Equipment
- Large pot or Dutch oven
Ingredients
- 1 pound Ground beef
- 1 large can (28oz) Chili beans Brooks mild is my go to chili base
- 1 10-15oz can Diced tomatoes Look for tomatoes with diced chilies and/or herbs
- 1 medium Yellow onion, diced
- 2 Cloves Garlic, minced Can substitute a half teaspoon of garlic powder
- 1 Tablespoon Chili powder This is a mild measure, add more to your taste.
- 1 Teaspoon Salt
- 1 Teaspoon Ground black pepper
- 1 Tablespoon Dried herbs, such as cilantro, Italian mix, thyme Can substitute a handful of chopped fresh cilantro
Instructions
- In large pot (or separate skillet) brown ground beef. Drain, then set aside.
- Saute onions over medium heat until translucent and softened; do not brown. Add garlic, herbs, and spices and cook one minute longer.
- Add beans, diced tomatoes, and beef to pot. Mix and increase heat to medium-high and bring to a low simmer.
- Add optional ingredients, such as refried beans, hot sauce, ketchup, etc. for desired taste.
- Cover, reduce heat to low, and cook for thirty minutes to blend flavors.
- Serve with your favorite toppings. Enjoy!