With the fall weather in full swing, I thought I’d share my easy Last Minute Chili. Since it includes cans of chili beans and stewed mexican tomatoes, the rich deep flavor is built-in, even if it only simmers for five minutes. Usually I make a recipe card for those that I share, but this is soooo easy I opted not to.
2 cans chili beans (I prefer S&W or Ranch Beans)
2 cans S&W Stewed Mexican Recipe tomatoes (these work the best)
1 lb ground beef
1 tsp garlic
1 tsp chili powder
Start by heating up a dutch oven. I got my Martha Stewart one two years ago from my in-laws and use it all the time, I LOVE this pan. Brown the ground beef and add the chili powder and garlic.
While the meat cooks, open up all four cans. Use some cooking shears to cut the stewed tomatoes into smaller pieces (you may be tempted to buy diced tomatoes, but usually they aren’t stewed with the mexican seasonings so I don’t recommend it).
Dump all four cans, two tomatoes, two beans, and mix. Simmer on the stove for 5 min. to 5 hours. Seriously, that is it. You could put it in a slowcooker too.
My favorite way to eat chili is with sour cream and sometimes a little cheese. I usually forget the spoon and instead scoop it up with tortilla chips.
So when you don’t know what to serve, pull a pound of ground beef from the freezer and four cans from the cupboard and in a few min you have a healthy easy delicious meal.