Quickie Beef & Bean chili
July 26th, 2007 by NishaGI have a beef-loving Texan at home who could chow down chili all day long if I let him. I’ve made several versions of this infamous dish over the years and finally, this one caught everyone’s fancy. Its versatile and although most of the ingredients come from cans, its great on the palate (if you overlook the canned part) lol. I’ve made this on the stove-top and in a slow cooker. I think there’s nothing like a hot bowl of chili and freshly baked sweet cornbread on a winter’s night.
Tips for Busy moms : save time by browning beef after the grocery trip and dividing evenly (about a pound per bag) into ziploc baggies for freezing or storing into the fridge.
Ingredients
1 pound lean meat (beef or turkey), browned and drained
1 bell pepper, seeded and chopped
1 medium onion, chopped
1 can (15 oz.) pinto beans - drained and rinsed
1 can (15 oz.) garbanzo beans - drained and rinsed
1 can (15 oz.) baked beans
1 can (15 oz.) Wolf (or similar brand) bean chili
1 can (14.5 oz) diced tomatoes
optional - sliced jalapenos or pickled jalapenos
Method
If cooking in a slow cooker - combine all the ingredients and allow to simmer on low for 4-5 hours.
If cooking on stove top - brown beef and add onions and bell peppers. Cook for about a few minutes until you see the onions are a little transparent, add the cans of beans, jalapenos and diced tomatoes. Allow to simmer for about 20 minutes until they’re heated through. Serve hot with cornbread or Frito Lays.
Note: For my Texan husband, the onions need to be raw and crunchy so I usually add them in towards the end - just about 5 minutes before the end of cooking time. The bell pepper doesn’t have to be the green variety - you can experiment with the orange, red and yellow versions as well. Same thing goes with the beans - you can alternate them with whatever is in your pantry - great northern beans, navy beans, black beans, kidney beans, etc.
Hope you all enjoy this one!
July 27th, 2007 at 11:10 pm
I LOVE chili! Never get tired of it. And my favorite thing to do is to top it with crunchy corn chips and melted cheese on the top mmmmmm! I need to try this variety. Ken like’s his onions raw and crunchy too. Not me I like them cooked and soft, eeks!
July 28th, 2007 at 10:27 am
Oh yeah…. I like them cooked too but now am used to eating them like he does…lol.
I should say that this is enough to feed a family of three for 2 meals - my hubby eats at least 2 helpings per meal. You might want to double the amounts if you have a bigger family.
October 16th, 2007 at 2:01 am
[...] NishaG wrote an interesting post today on Quickie Beef & Bean chiliHere’s a quick excerptWolf (or similar brand) bean chili. 1 can (14.5 oz) diced tomatoes. optional - sliced jalapenos or pickled jalapenos. Method. If cooking in a slow cooker - combine all the ingredients and allow to simmer on low for 4-5 hours. … [...]