Wednesday, April 8, 2015


We are split down the middle in our family when it comes to chili. Half of us absolutely Love it, and Half of Them really really dislike it. The beans are the culprit. We have some serious bean haters in this family. Grr!! - Who hates Beans?!

Anyway, back to chili, I absolutely love chili. Anything that has its own cook-off and competition and world champion is a food that I can really get behind.  Plus, once you make a pot of chili, you can eat for days - taco salad, bake potato bar, tortilla pie.  Ooooh, Chili!

But aside from all the competitions and secret recipes - I don't really have the time (or frankly) the energy to cook a crazy world champion mystery dinner (that only half my family is going to eat)

So I need a quick chili recipe with lots of flavor (and very few beans - so they can pick them out)


2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving


Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.

Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.

Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally.

If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

Add the beans and simmer for 10 minutes.

Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.