I hate to cook.
That’s all there is to it, I really hate to cook. But, I am a housewife & mother, and in my opinion, I cook because it’s a necessary evil. So all of my recipes are quick, easy to make, and need to be pleasing to my family. This chili recipe is one of our favorites. If you hate to cook as much as I do, or you’re looking for a ‘stick to your ribs’ kind of meal, this recipe is for you.
1 to 1 1/2 # ground beef
1 medium onion, chopped
1 rib of celery, chopped
2 – 15oz. cans of beans (dark or light kidney beans, pinto, what ever your favorite is)
15 oz. can of diced tomatoes
15 oz. can of tomato sauce
1 Tablespoon of green chiles (I don’t use these very often, so I use canned)
spices to taste (black pepper, cumin, chili powder)
I start off by browning the ground beef by simmering it on low. I add about a cup of water to the beef. (If I have tomato juice, I’ll use that instead of water) Stir it often so the ground beef breaks up into small pieces.
Chop the onions while the beef is browning.
Open your cans of beans. Sometimes I use dark red & light red kidney beans, sometime I use pinto beans… it all depends on what I have in the house. (Don’t empty the liquids)
Open the cans of tomatoes & tomato sauce.
Green chiles. Since this is the only recipe that I use green chiles in, I freeze the remainder of the can. Once it’s frozen, I break about a tablespoon off & add it to the chili. (I’ve never noticed a difference in the taste once it’s been frozen)
Once the beef is browned, add all of the other ingredients, including the liquids.
Mix all ingredients together, well.
Bring all ingredients to a low simmer and cook for about 2 hours. Stir often so it doesn’t burn. I stir it about every 15 minutes.
And it’s done!
Serve it plain, with crackers, or over mashed potatoes or cooked macaroni & enjoy!
Happy Creating everyone!