Thursday, December 9, 2010
Quick n Easy Chili
For those days you're craving chili, but don't have time to let it cook for hours, here's your recipe. I like to top mine with shredded Colby Jack cheese and Fritos. I realize I have somewhat of a contradiction here posting organic ingredients and then saying to put Fritos on top. But, I love Fritos on my chili. I figure adding a non-organic ingredient or two when the rest is organic is still better than using most of it non-organic. Of course if you don't believe organic makes a difference, go right ahead and use the type of ingredients you want.
Estimated prep time: 10 min.; Total cook time: 45 min. to 1 hour
1 pound lean ground beef (prefer grass-fed organic -- omit if vegetarian)
1 medium onion, chopped not quite as small as diced
1 can diced organic tomatoes
1 can organic kidney beans or pinto beans, rinsed and drained
1 15 oz. can of organic tomato sauce
Black pepper to taste
Seas salt to taste
Chili powder to taste
Lea & Perrins Worcestershire sauce (omit if vegan or soy-free -- and U.S. version is GF, Canada is not)
2 tsp. Watkins Meat Magic (omit if don't have or not using meat, or soy-free)
2 cloves garlic, minced or pressed, or use Watkins Liquid Garlic Spice
Shredded Colby Jack cheese (or vegan cheese if dairy-free)
Fritos, if desired
*Note: If you are making this vegetarian, use one can of kidney beans and one can of pinto beans instead of beef.
Brown beef together with Meat Magic, chopped onion and a little sea salt. If you aren't using beef, just do onion and some salt. When beef is cooked through, add beans, garlic, tomatoes and can of tomato sauce. Fill tomato sauce can about 1/2 full of water and add to ingredients. Flavor to taste with Worcestershire sauce, chili powder, black pepper, sea salt and garlic spice if you aren't using fresh garlic.Simmer uncovered about 30-45 minutes. Serve topped with shredded Colby Jack cheese (vegan cheese if dairy-free) and Fritos if desired.