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.
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.