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.
Add:
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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