Wednesday, August 21, 2013

A Pot of Chili on the Stove - or There Will Be

There are three quick meals I can make with the pound and a half of ground beef I just started browning. One is chili, one is green beans and meat and the other is meat sauce for spaghetti. I love all three of them, but don't feel like getting a second pan out to cook potatoes (green beans) or pasta (meat sauce), so it looks like chili will be the recipe du jour.

I like that I can make a huge pot of chili full of beans and meat (I know - no real Texan would call that chili, which is good since I'm a Jersey Girl) with loads of onions and peppers and tomatoes. So much goodness to be had in a single pot.

Sure, I could make biscuits to go with it - or have it over pasta similar to Cincinnati - but, I do enjoy it as it is from the pan in a bowl with some buttered bread and some cheddar cheese - maybe even a little sour cream if it's got some kick. I'm debating the "kick" as I write.

OK, debate is done and so is the chili. I used white kidney beans and black beans along with diced onions and diced bell peppers, a small can of Rotel tomatoes (mild), a large can of crushed tomatoes, a large can of diced tomatoes, three tablespoons of chili powder and a half a packet of red pepper flakes that Dominos gives when you ask for them. I only used half because they were so darned hot when I put them on the pizza!! I figured half would let me know they were there and still let me enjoy the flavor. I was right!

So, I'm now noshing on a bowl of red gold with buttered whole grain bread and a cup of coffee. Comfort food to the max!!

Originally published on yesterday.

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