Chili is a winter staple!
Nothing heats you up better than a good bowl of chili, especially with a bit of a spicy bite to it. We eat chili frequently during the winter months. Sometimes I will make a slow chili, mixing fresh vegetables and chilis and simmering for an afternoon.
This chili is the quick-and-easy variety you can make after work to satisfy a craving. Keep these simple ingredients on hand for an even quicker meal.
This chili is tasty when served with a side of rice, dinner rolls, or cornbread, and a sprinkle of grated cheese or a dollop of sour cream.
The recipe can be doubled or tripled for more servings.
Quick and Easy Chili for Two Servings: 2 generous servings or plenty of leftovers
Prep time: 15 minutes
Cooking time: 45 minutes
Ingredients
Olive oil 1 tablespoon
Red Pepper ½
Sweet onion ¼
Ground beef ¾ pound
Tomato sauce 8 ounces
Diced tomatoes 15 ounces
Dark Red kidney beans 16 ounces
Garlic powder 1-2 teaspoons depending on personal taste.
Chili powder 1-2 tablespoons depending on taste
Salt 1 teaspoon
Directions
- Pour 1 tablespoon olive oil into a medium saucepan
- Coarsely chop red pepper and onion. Add to the saucepan and sauté over medium-high heat until the vegetables are soft.
- Add ground beef and lightly brown over medium heat until all ground beef has lost its pink.
- Add tomato sauce, diced tomatoes, and kidney beans.
- Stir well to combine all ingredients.
- Add garlic powder, chili powder, and salt, and stir well.
- Taste test and add seasoning to taste if needed.
- Simmer for 45 minutes on low heat.
- Serve with a sprinkle of cheese, a side of rice, or a tiny dollop of sour cream for garnish.
- Enjoy!
