This is tasty and can be made relatively quickly on a weeknight. Of course, the longer it cooks – the more the flavors will meld. I like to make it ahead of time and then just have to warm it up for dinner on one of those nights were time ( or my energy ) is short.
Ingredients:
Olive oil
1 white onion chopped
3 garlic cloves, finely chopped
1 ½ lbs ground beef, chicken or turkey
3 Tbls chili powder
1 tsp red pepper flakes
1 tsp cumin powder
2 – 15oz cans kidney beans, drained and rinsed
2 – 15oz cans diced tomatoes
1 – 15oz can tomato sauce
Small can of diced green chilies
Salt & Pepper to taste
Cayenne pepper to taste – if you like it spicy
Garnishes if desired: Grated Cheese, Sour Cream, Green onions
Directions:
Drizzle olive oil in large heated pan. (I have a very large, deep wide mouthed covered skillet that I like to use for this dish) Add onions and garlic; sauté until translucent.
Crumble ground meat into pan with onions. Add the red pepper flakes, chili powder, and cumin. Cook until the meat is cooked through.
Add the beans, tomatoes, tomato sauce and chilies. Bring to a boil, reduce heat and simmer for about 15 minutes. When I have time, I like to cook this a little longer as it allows all of the flavors to really meld.
Salt and Pepper to taste and cayenne pepper if you desire a spicier chili. Serve in bowls with garnishes of your choice.
Ingredients:
Olive oil
1 white onion chopped
3 garlic cloves, finely chopped
1 ½ lbs ground beef, chicken or turkey
3 Tbls chili powder
1 tsp red pepper flakes
1 tsp cumin powder
2 – 15oz cans kidney beans, drained and rinsed
2 – 15oz cans diced tomatoes
1 – 15oz can tomato sauce
Small can of diced green chilies
Salt & Pepper to taste
Cayenne pepper to taste – if you like it spicy
Garnishes if desired: Grated Cheese, Sour Cream, Green onions
Directions:
Drizzle olive oil in large heated pan. (I have a very large, deep wide mouthed covered skillet that I like to use for this dish) Add onions and garlic; sauté until translucent.
Crumble ground meat into pan with onions. Add the red pepper flakes, chili powder, and cumin. Cook until the meat is cooked through.
Add the beans, tomatoes, tomato sauce and chilies. Bring to a boil, reduce heat and simmer for about 15 minutes. When I have time, I like to cook this a little longer as it allows all of the flavors to really meld.
Salt and Pepper to taste and cayenne pepper if you desire a spicier chili. Serve in bowls with garnishes of your choice.
