With daylight saving time ending this past Sunday, I'm feeling that Autumn spirit. Even though it was hot and pretty muggy as usual today, the slight breeze made me crave something hearty. This chili comes together in about 30 minutes, with virtually no prep time. Apologies for the pretty unappetizing photo, we dug into this so fast I forgot to snap one! These were the leftovers.
Serves 4
You'll need:
- 1 lb lean ground beef - I used 96/4 ground
- you could also substitute ground turkey or chicken here, it still tastes great
- 3 cans (14-15.5 oz) assorted beans, drained and rinsed
- I chose great northern, light red kidney, and pinto beans
- 1 pack (1.25 oz) chili mix - or make it from scratch:
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- salt
- 1 can (10 oz) diced tomatoes with green chili (pick your spice level here)
- 1/2 can (6 oz) tomato paste
- 1 tbsp (or 2 cubes) beef bouillon - I used Better than Bouillon roasted beef paste
- 4 cups water
- 1 tbsp cornstarch + water for slurry
Instructions:
- brown the beef in a bit of olive oil over medium heat in a medium-large pot with a lid
- when browned and broken up, add the spice packet or mixture and stir to combine well
- stir in the tomato paste and cook it for about 45 seconds
- add the whole can of diced tomatoes to deglaze the pan, then add the bouillon and water, mix well
- bring to a simmer, cover, and cook for 15 minutes
- mix up the cornstarch slurry, remove the lid, stir in the slurry and mix well
- cook uncovered at a low simmer for another 10 minutes
- serve in a bowl with sour cream, grated cheese, green onions - it's up to you!