Its been a little while since my last post. I went through another one of my cooking funks. It's the kind of funk where I never know what to cook, nothing ever sounds good, and I go on a menu planning strike. I think I am over it. For now.
The boys have been bugging me for weeks to make them some chili and cornbread. The weather is getting nicer here so I was hoping they'd forget about it and instead be satisfied with the lighter dishes that I like to cook during this time of the year. Nope! So last night, I gave in and cooked them what they wanted. I love to take care of my spoiled brats!
This is a super quick recipe that will definitly satisfy your chili cravings. It is one of my go-to recipes since I usually have all the ingredients on hand. Start to finish, you can have this dinner on the table in 20 minutes! What's not to love? If prepared the way the recipe is written, the chili will have a kick to it. My way of dealing with that when serving it to my boys is to stir in a healthy helping of sour cream or plain Greek yogurt, it helps curve the spice.
INGREDIENTS:
1 lb. ground beef
1 small onion
2 cloves of garlic
1 14.5 oz. can of petiete diced tomatoes
1 15oz. can of red kidney beans (drained)
1.5 TBSP ancho chili powder
1 TBSP cumin
1TBSP paprika
1 tsp. salt
1/2 C water
*Topping options*:
cheddar cheese
chopped onion (yellow or green!)
sour cream or plain Greek yogurt
DIRECTIONS:
Chop the onion and garlic. Brown the ground beef with the onion and garlic and drain any excess fat. Add remaining ingredients and stir well to combine. Let simmer on low for 5-10 minutes. Enjoy!
