This has been a family favorite for a long time. I don’t remember which cookbook I copied the recipe out of, but I have tweaked it a little bit over the years until it feels like my recipe now. The chili tastes great the first night, but is even better the next day. We serve our chili with cheese and onions on top, and cornbread on the side. This is a mild dish, suitable for kids, but can easily be spiced up with additional chili powder or hot sauce. Best of all, the recipe only takes about 10 minutes to prepare and 15 minutes to cook!
Quick & Easy Chili
1 lb lean ground beef
2 TBS olive oil
3-5 garlic cloves, minced
1 tsp each chili powder, oregano, cumin
1 16 oz can pinto beans, drained and rinsed
1 4 oz can green chilis, diced
1 28 oz can tomatoes (I use crushed)
salt & freshly ground pepper
Brown ground beef, adding salt and pepper to taste. After browning, remove beef with a slotted spoon and drain on a paper towel. Discard excess fat from pan. Heat olive oil in the pan. Add garlic and cook until golden, about 2-5 minutes. Stir occasionally to prevent burning. Add cumin, chili powder and oregano to pan and stir for 1 minute to coat garlic with spices. Add browned beef, pinto beans, chilis and tomatoes. Heat the chili for at least 15 minutes, or heat longer for more flavor. Makes 6 medium servings.
