Well, Fall is the perfect time for chili. It is also a perfect meal for a busy schedule. With Brett coming home late on some nights, I'm coming to see the beauty in a meal that can be made in one pot and can keep on the stove until he gets home. Chili fits the bill. This week I cooked up a HUGE pot Beef Chili (a variation of my Chicken Chili)...and it is good. The added bonus is that I was able to freeze half of it for another night when I need an easy meal. Gotta love that.
1/2 cup chopped onion
1 pound ground beef
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon garlic powder
4 teaspoons chili powder
1 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups beef broth (I use Better than Bouillion and water)
1 (29 ounce) can black beans, undrained
1 (29 ounce) can red kidney beans, undrained
1 (29 ounce) can crushed tomatoes
- In a large pot or stockpot, brown the beef with the onions. Drain off the excess fat.
- Add the spices and stir to mix well. Cook for about one minute.
- Add the beans (undrained) and the crushed tomatoes. Stir to combine. Bring to a boil.
- Cook over medium heat for at least 10 minutes to combine flavors.
- Top with shredded cheddar cheese and sour cream, if desired.