Baby, it's C-O-L-D outside: My recipe for EASY 3-2-1 Chili
One of my most favorite things to make (and eat). Easy, fast, and super delicious on a cold day! To me, a good chili is all about texture and spice...this one has great texture and just enough sauciness to make it perfect solo or over rice.
Easy 3-2-1 Chili
*Serves 8; Total prep + cook time 30-35 minutes
-3 cans diced tomatoes with liquid (I like doing two cans of the garlic/oregano pre-seasoned type and one can of Ro-Tel with green chilies for extra kick)
-2 cans of beans drained and rinsed (red kidney and/or black beans work great, but you can also use garbanzo beans to mix it up)
-1 pound of ground beef or turkey
-One medium white onion, chopped
-Olive oil, chili powder, ground cumin, garlic powder, salt, pepper, two bay leaves (optional)
-Large soup pot with lid for cooking
*Note: This recipe works very well veggie style. Try adding in tofu crumbles if you want to get the same yummy chunky chili texture.
To Make:
-Brown chopped onion and crumbled ground meat in a healthy splash of olive oil over medium-high heat with 1/2 TBSP chili powder (you can increase to 1TBSP according to how spicy you wanna go). Add generous dashes of ground cumin, garlic powder, salt, pepper, and bay leaves. Stir often to mix in spices well. Reserve fat as it flavors the chili.
-Add three cans diced tomatoes (with liquid) and beans (rinsed and drained) and stir well. Reduce heat to a simmer.
-Allow to chili to simmer for 20-30 minutes, stirring occasionally. Taste a few times to make sure the spiciness and seasoning is to your liking.
-Serve hot and garnish with all sorts of delicious accompaniments (sour cream, shredded cheese, avocado slices, black olives). Delicious and very satisfying served over rice.
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Toni Hacker
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