An easy, flexible weeknight recipe. Increase/decrease chili powder and chilies to suit your taste. Great with grated cheese or diced avocado.
- 1 lb ground beef
- 1 onion, chopped
- 1⁄2 bell pepper, chopped
- 1 tablespoon bottled garlic
- 3 (15 ounce) cans pinto beans (or red, black, or a mix, your choice, undrained)
- 1 (7 ounce) can canned diced green chiles
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1 -2 teaspoon sugar
- 1 dash Worcestershire sauce
- salt and pepper
- louisiana hot sauce, to taste
- Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent.
- Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer.
- Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.
I made this to use up some veggies in my fridge that were starting to wilt so there's an extra Serrano pepper in mine and only 2 cans of beans (hey, it's what I had, ok?). Anyways, for something that only took ~50 minutes this was excellent. I didn't know whether to drain off the fat from browning the beef so I left it and I also added the liquid from my jar of tomatoes (halved, crushed in pan while cooking) as well as from the beans & the amount of sauce was excellent.
This is a GREAT recipe! and it was cheap and easy too :) I made as written, but used Rotel tomatoes for a little extra heat and I drained and rinsed the beans to reduce sodium. Wonderfully chunky and tasty ~ I did add about 1 cup water/V8 mixed to give it a little juice. A new weeknight keeper recipe. Thanks diane ~ made for ZAAR COOKBOOK TAG, MARCH 2010!
Very good! I made this for 6 people and slightly modified it. I would suggest you leave in the juice of the beans otherwise your chili will come out dry. Still good mind you just dry. I combined this recipe with #62571 for a complete meal.