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; 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
-Olive oil, chili powder, ground cumin, garlic powder, salt, pepper
-Large pot with lid for cooking
To Make:
-Brown crumbled ground meat in a healthy splash of olive oil with 1/2TBSP chili powder (increase according to how spicy you wanna go) with very generous sprinkles of ground cumin, garlic powder, salt, and pepper. Stir often to mix in spices well. Reserve fat as it flavors the chili.
-Add two cans beans (drained and rinsed) and three cans diced tomatoes (with liquid)
-Stir well, bring to a boil and then allow to simmer for twenty 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 served over rice.
*Note: This recipe works very well veggie style. Try adding in tofu crumbles if you want to get the same yummy chunky chili texture.
-
Toni Hacker
Comments on this post (0)