Another Chili Recipe

Susan Feliciano


Here's one I made up during bad weather, using just what I had in the house. This one will be as individual as the cook and the pantry!

pinch tips: How to Tie a Roast





20 Min


1 Hr


Stove Top


1 lb
ground beef (or more or less, whatever you've got on hand)
1 medium
onion, chopped
2 clove
garlic, minced
fresh chili pepper, seeded and minced (i used a serrano)
2 Tbsp
olive oil
1 Tbsp
chili powder (more or less to taste)
1/2 Tbsp
ground cumin (more or less to taste)
1 pkg
sazon goya coriander and annato seasoning (optional)
1 tsp
fresh ground black pepper
1 pinch
salt to taste (i didn't use any as it seemed to taste fine without it)
2 can(s)
ro-tel original diced tomatoes and chilies
1 can(s)
dark red kidney beans (or more, depending on how you like your chili)

Directions Step-By-Step

Brown and crumble the ground beef, onions, garlic, and chili pepper in the olive oil, over medium heat in a large pot. Stir in the chili powder, cumin, sazon goya, and black pepper. Cook well until meat is well done. Taste and add salt if you think it needs it.
Stir in the Ro-Tel and bring to a boil. Lower heat and simmer 10 minutes. Then add in the beans with their liquid. I used kidney beans, but you could use any beans of your choice - pinto, black, chili-hot, whatever. Let simmer about 40 more minutes, stirring a few times to prevent sticking and blend flavors. Then either keep this warm in a crock pot until serving time, OR just shut it off and reheat when you want to have it for supper.
We serve this with tortilla chips, grated cheese, and sour cream.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Southwestern