20 minute chili…

Seeing it’s Sunday, freezing cold outside, and chili is the #1 game day eat at our house, whipping it up this afternoon seemed like a no brainer!

When I make chili I admit, I use canned everything because I find it to be quick and I like the end result.  After it’s put together I let it simmer all afternoon on the stove top but you can also transfer it into a crock pot and just keep it on low as well until people are ready to eat.

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I also only use wooden spoons when I make chili because I think it makes it taste better.

 

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adding refried beans really helps to thicken it & the fresh cilantro makes it look pretty as well as enhances the flavor.

 

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I love the little something extra that fresh cilantro adds to the recipe.

 

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I use a lot of cumin because I’m obssed with it…and cilantro.

 

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eat right away or keep on simmer until ready

 

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I love dipping blue corn chips in mine!

 

20 minute chili

1 lb of ground beef

1 (28 0unce) can of crushed tomato

1 (14.5 ounce) can of diced tomato

1 (16 ounce) can dark red kidney beans

1 (16 ounce)can Retried beans

1 (15 ounce) jar of your favorite salsa

1 small onion, chopped

1 bunch cilantro, chopped

1/8 cup cumin

1/8 cup chili powder

few dashes of Tabasco

jalapeno peppers, if desired

Brown the ground beef on medium high heat, when cooked throughly toss in the onion and cook until 3 to 5 minutes.  Add crushed and diced tomato, beans, salsa, and cilantro.  Stir to combine and add the cumin, chili powder, Tabasco and jalapeño peppers.  Turn down to simmer until ready to eat.

 

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