Wednesday, January 30, 2013

Weeknight Chili

Some days, you just need a hot meal that is easy, quick and can be made in one pot. Well, here you go: a one-pot, weeknight chili. Just like many of the recipes I post here, this concoction is also versatile. You can use shallots instead of onion and garlic; yellow, orange or green bell pepper or yellow squash instead of zucchini; or ground turkey instead of ground beef. While I don't usually add beans to this chili, you can add black beans and red kidney beans for a heartier version. When you serve, melt your favorite cheese on top and scoop it with chips. This chili is also great for chili dogs.

Taste in Bloom Original Photo

Difficulty: Easy; Serves: 4; Prep time: 10 minutes + 20 (up to 45) minutes cook time

Taste in Bloom Original
  • 1 Tbsp olive oil
  • 1 1/2 lbs ground beef
  • 1 medium onion, diced
  • 4 cloves garlic, minced.
  • 1 medium bell pepper or zucchini
  • 3 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 2 tsp dried oregano
  • salt & pepper to taste
  • 1- 14.5oz can of diced tomatoes (try fire roasted)
  • beef stock (opt. to taste if your chili is thicker than you like)
  • 1-2 cans of beans of your choice, drained (opt.)


Heat olive oil in a large pot over medium heat. 

Combine ground beef, diced onion and minced garlic together in the large pot and cook until the beef is browned.

Add the seasonings: chili powder, cumin, oregano, salt and pepper and stir until combined. Stir in diced tomatoes and bell pepper or zucchini and beans, if using. Reduce heat to a simmer.

If at this point the chili is a little thicker than you like, stir in beef stock, one tablespoon at a time, until the chili reaches the desired consistency. Simmer for 20 minutes or up to 45 minutes, covered just so a little steam can escape.

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