This chili tastes remarkably good and can be made for dinner when you are pressed for time. The recipe comes from the beefitswhatfordinner.com website, but I originally saw the recipe in the newpaper. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great.
- 1 lb ground beef, 95% lean
- 1 (15 1/2 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can reduced-sodium beef broth
- 1 (14 1/2 ounce) candiced tomatoes and green chilies
- 2 tablespoons chili powder
- shredded cheddar cheese (optional)
- chopped fresh cilantro (optional)
- minced green onion (optional)
- Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
- Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce).
- Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
- Serve with toppings, as desired.