Chili For The Chilly
From mystik 16 years ago
- 45 minutes to make
- Serves 6
This is a delicious super-easy chili, quick and great for a weeknight, great fibre source for the health conscious, and the leftovers are even better the next day.
Ingredients
- 1 lb ground beef (ground pork / chicken / turkey may be substituted) shopping list
- mushrooms, several sliced shopping list
- 1 onion, sliced thinly or chopped shopping list
- 1 large can whole tomatoes shopping list
- 1 can tomato paste shopping list
- 2 cans beans, rinsed (I use 2 different beans to make it interesting - kidney / romano / whatever floats your boat) shopping list
- 2-4 tbsp chili (use as much or as little as you like - to taste) shopping list
- 1 tsp thyme shopping list
- 1 tsp cayenne shopping list
- 1 tsp Veggie seasoning shopping list
- 1/2 tsp pepper shopping list
- Splash(es) Tabasco sauce (optional, for those who like zing) shopping list
- Shredded Cheddar or parmesan cheese (or both) shopping list
- For the healthy alternative, serve on bed of spaghetti squash shopping list
- For the traditional favourite, serve on a bed of rice shopping list
How to make it
- Brown ground beef / pork / chicken / turkey in large skillet (use one that has lid)
- When pink is gone, add onions and mushrooms and cook until soft
- Add tomatoes and break up into small pieces
- Add tomato paste and mix all together
- Add beans and rest of ingredients, mix together
- It should have a little extra liquid, add 1/2 cup to 3/4 cup water)
- Bring mixture to boil, for 5 minutes
- Lower heat to simmer, cover and cook for about 20-30 minutes, depending on how much time you have.
- Make sure the mixture doesn't get too dry (add water if necessary), or if too wet, just turn up the heat and take lid off for last 10 minutes or so
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" It was excellent "