October brings cooler weather, falling leaves, and National Chili Month! There are so many different kinds of chili. Some are full of beans, some have chicken, and some are spicier than others! Everybody has their own chili recipe, and now is the time to share. Plan a Chili Cook Off with friends and see how many different recipes show up. Try this one for a quick basic chili. Add your favorite spices to get it "just right"! Happy cooking!
Quick Chili
Ingredients
- ½ pound lean ground meat (15% fat)
- 1 medium onion, chopped
- 1 can (15 ounces) kidney beans with liquid
- 2 cans (14.5 ounces each) diced tomatoes with liquid
- 2 Tablespoons chili powder
Directions
- Wash hands with soap and water.
- Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
- Add undrained beans, tomatoes with liquid and chili powder.
- Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with shredded cabbage, low fat sour cream, cilantro or grated cheese.
- Add other vegetables such as bell peppers, carrots, celery, and corn, if desired.
- Add dried cumin, oregano or red pepper flakes in Step 2 for extra flavor!
- Try adding cilantro on top for more flavor.
- Try adding different types of beans, black beans, pinto beans or even navy beans.
