Wednesday, June 6, 2007

Short-cut Chili Con Carne

This chili is super yummy and super easy!

1 lb. lean ground beef (you can also substitute turkey, or tofu)
1 small onion, chopped
1 tsp. salt
1-2 tsp. chili powder
1 bay leaf
1 tsp. Worcestershire sauce
2 8-oz cans tomato sauce
2 16-oz cans kidney or pinto beans

In skillet, brown beef. Pour off excess fat. In crockpot, combine all ingredients. Cover and cook on high for 2-3 hours. Remove bay leaf.

I love to add frozen corn or frozen pieces of bell pepper to this! Serve with plenty of toppings; I use sour cream, chopped green onions, grated cheddar cheese and olives, and I also like to serve with Fritos scoops (learned this from Lara!)

Make a side of cornbread and you're good to go! Especially great as a Fall or Winter meal.

2 comments:

Lara said...

Thanks for this. I've been using a pre-made chili sauce for my Chili Con Carne, but I always prefer to make things from scratch if it isn't too difficult. Next time I make chili I'll try this.
(try adding a can of black beans and some crushed garlic next time. They add great flavor).

Brianna Heldt said...

Ohhhhhhhh I love black beans, and of course garlic as you know! (I've also used shredded chicken in this and it is yummy too.)