Another Chili Recipe

Susan Feliciano

By
@frenchtutor

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!


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Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 lb
ground beef (or more or less, whatever you've got on hand)
1 medium
onion, chopped
2 clove
garlic, minced
1
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

1
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.
2
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.
3
We serve this with tortilla chips, grated cheese, and sour cream.

About this Recipe

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