This week’s cookahead: chili. We’ll eat it for dinner tonight with crackers. I’ll make cornbread and we’ll enjoy the leftovers–like most tomato-based foods, the leftovers will be better than the original meal. We’ll have chili dogs later this week. I’ll take it to work with me for lunch. At some point, there will be grated cheddar cheese on it. It can also be served with rice. Economical, tasty, versatile—what, I ask you, is not to like?
Here’s the recipe:
1 tsp oil (olive oil is the House Specialty around here)
1 medium onion
1 lb Ground beef
Chili seasoning packet OR 1 tsp chili powder, ½ tsp cumin, 1 clove garlic
Canned kidney beans, 15 or 16 oz can
1 15 oz can tomatoes (choose your type: I opted for diced tomatoes, but it’s up to you.)
In a skillet with a lid, cook the onion in the oil until it’s tender and then add the ground beef. Brown the meat (it’s ok if some is still pink—it will be cooking for a good long time at a low temperature, so it will be tender and completely cooked by the end). Drain the meat.
Add the kidney beans, tomatoes, and the seasoning. Stir together until they are well-mixed. Set the skillet on your stove’s lowest temperature setting with the lid on for 2-3 hours, stirring about once an hour.
This creates the tender meat and the well-blended flavor of slow cooker chili without the large quantity (there are only two of us at my house.) If you want to make larger quantities in the slow cooker, double the portions and brown the meat first, pouring off the grease before you add it to the slow cooker.