Who says chili is just for cold, snowy days?
We’re having a sun-drenched, mid-50s New Year’s Day.
Complete with chili.
And, it’s ohhhh sooo easy to make.
1 to 1 & 1/4 pounds of ground beef – Brown it right in your soup pan.
Then…..drain…..drain…..drain…until it’s a heart healthy dry.
To the meat, add:
15oz can tomato sauce
15oz can petite-diced tomatoes
15oz can kidney beans – Drained and rinsed
1 cup thick salsa – mild to hot depends on taste
2 to 3 tablespoons chili powder (brands differ in potency – continue to add based on taste)
2 level tablespoons brown sugar
1 level teaspoon beef bouillon granules
½ cup of water (optional)
Ground red pepper (optional)
Just dump it all in.
Stir together and simmer a few minutes.
While we’re waiting……did you happen to notice that there’s no chopping required?
Have a taste.
Not spicy enough?
Simply add more salsa or hit it with a sprinkle of ground red pepper.
Not enough chili flavor?
Add chili powder to taste.
Not salty enough?
More beef bouillon granules, please.
Not thick enough?
How’s that possible??? But, ok. Just flip that lid off the pot and simmer, simmer, simmer.
It may take a few more minutes, but great chili delays are not great chili denials.
Now, ladle up a bowl.
As for me……
Time to get these chili-powered bad boys on the trail…..
Oh Look! 🙂 A handy graphic to pin the recipe for later…
Click here for Better Cornbread…
Click here for Creamy Tomato Soup…