Easy but tasty Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. vegetable oil
1 medium onion, chopped
2 cloves of garlic, minced
1 pound lean ground beef (or turkey)
2 Tbsps. vinegar, cider vinegar preferred
1 19 oz. can kidney beans, undrained
1 28 oz. can spaghetti sauce (I use Bravo)
1-2 Tbsps. combined, regular chili powder and/or Ancho chili powder
¼ to ½ tsp. chili flakes
½ tsp. salt
⅛ tsp. pepper
½ tsp. Italian herb mix
¼ tsp. dried thyme
½ tsp. cumin
1 bay leaf
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Directions: |
Directions:Heat oil in a 12" non-stick skillet over medium heat, & sauté the onions until soft, stirring, about 5 minutes. Add the garlic & sauté an additional minute. Add the ground beef to the pan, breaking it up, & sauté until well browned. Sprinkle in the herbs. Sauté to bloom herbs. Mix in the 2 Tbsps. cider vinegar & simmer until vinegar is mostly evaporated.
Now add the beans, spaghetti sauce, & all the spices & bay leaf & stir to combine. Bring to a boil & let simmer on low for 30-40 minutes or until it reaches your preferred consistency. Taste & correct seasoning if necessary. |
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Personal
Notes: |
Personal
Notes: This not the chili for competitions & bragging rights. This is an easy, quick to prepare but tasty & satisfying dish for weekday suppers. Don't use an expensive spaghetti sauce like Rao which I recommend elsewhere. The spices & herbs will mask any subtleties anyway. I use Bravo when I can get it, Prego if not. I don't like Ragu.
I made this in the regular rotation for my kids when they were growing up & still make it often for Max & me. It can be frozen for a few months. Serve with a green salad or cole slaw & toast points or corn bread. Serves 4. Even better the next day.
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