My grandma always taught me to keep certain ingredients on hand for last minute meals, #1 was always an onion, #2 was garlic and #3 was ground beef so that you can easily whip together a few quick meal options (pasta sauce, etc). This recipe calls for those 3 essentials and a handful of cans from in the pantry. I always keep these basics on hand, so I can be ready to whip up this chili in a pinch on a chilly fall day.
- 1–1 1/2 lbs of lean ground beef (or you could use beyond beef if you prefer)
- 2 cans Rotel chopped tomato with green chili (we use original, but if you like spice, this a great way to kick it up a notch by using the “spicy” version)
- a 14 oz can chopped tomato
- 1 medium white or yellow onion, diced
- 1 can kidney beans
- 1 can pinto beans
- 4 cloves garlic (or 4 dorot garlic)
- 3 T chili powder
- Olive Oil
- Shredded Cheese (cheddar or Mexican blend, whichever you prefer!)
- Sour Cream
- Chopped Green Onion
- Tortilla chips
- Splash 2 tablespoons of Olive oil into a hot pan and simmer the diced onion until it starts to become clear
- Add 1-1.5 lbs of ground beef and stir in a pan on medium until the meat is brown
- Add garlic and combine it with the beef for a minute until aromatic
- Add 3 Tbs of Chili powder and mix together.
- Toss all the canned ingredients in together (including the water with the beans if you have time to cook it down). If you’re in a rush to serve quickly or you want a thicker/heartier chili, drain the beans before adding to the pan.
- Simmer together for about 15 minutes, or more if you have the time to let the flavors blend
- Serve in bowls with a handful of shredded cheese, a dollop of sour cream and a spoonful of green onion. We also crunch up some tortilla chips on the top to add a bit of crunch.