Emily Rancer

As fall turns into winter, some hearty chili may become your perfect seasonal comfort food (despite this week’s crazy weather). Next week should be much cooler so cut out this recipe and save it until then.

Or if you just really love chili, make it tonight! This recipe is unbelievably inexpensive (you’ll spend $10 at most for about 6 servings) and it’s fabulously delicious.

Spectacular but Quick Chili

1 can chili beans with sauce

1 can kidney beans, drained

2 cans stewed tomatoes with liquid

1 medium bell pepper, chopped

1 medium onion, chopped

4 cloves garlic, minced (cut into really tiny pieces)

1 lb ground beef

1/4 cup chili powder, or

olive oil

Cook beef in large pot over medium heat. Pour out fat and set meat aside. In same pot, heat 3-5 Tbs oil and add bell peppers, garlic and onion. Sautee until onions are translucent.

Add beef and 1/4 cup chili powder (or add to taste).

Stir in beans with tomatoes and liquid. Mix well, cover and let simmer for about 30 minutes. When ready, garnish with cheese and red onions if you’d like.

Emily’s cooking tip of the week:

Chili is a very versatile dish. It can be eaten out of a bowl and can be used to make chili dogs, chili burgers, chili cheese fries, chili nachos and more. After making this recipe, be creative and try to make some of those dishes without looking at another recipe.

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