Thursday, October 10, 2013

Quick Pantry Chili

The cooler weather makes me want to cook more substantial meals.  Preferably meals that can last a couple of days during the busy week.  This recipe is for a stick-to-your-ribs chili using a lot of canned goods from the pantry. Feel free to use fresh vegetables from your garden, if you have them.

Quick Pantry Chili ala Karla
1-2# ground beef   (I use 2#. DH wants a meaty chili)
1 large onion - finely chopped
1 clove of garlic – minced
 In an 8 quart stock pot:  brown the ground beef with the onions and garlic until cooked through. Drain the fat.
1 can fire roasted tomatoes
1 can whole cooked tomatoes  (break up with a fork)
1 can pinto beans
1 can Chili beans (Bushs)
1 jar Salsa
1 can Tomato soup + 1 can water
1 pkg. McCormick Chili-O seasoning
Mix all ingredients together and simmer for half an hour or more.  Stir occasionally so it does not stick and burn.
Top with a dollop of sour cream and some chopped green onion.  I like crushed Fritos instead of crackers….;)

ie: canned goods are regular sized cans.

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