Thursday, October 10, 2013

Forfend Fast Food: Weeknight Chili

Luscious, quick, pantry-based!

Weeknight Chili

2 pounds of ground beef
2-3 cloves of crushed garlic (to taste)
1 can of Rotel with cilantro and lime
1-2 T. chili powder
1 can of dark red kidney beans, undrained
1 can of whole kernel corn, drained
4 cans of tomato sauce

In large stock pot, brown ground beef then remove from pot and drain.  To pot (with meat bits) add crushed garlic and soften a bit before adding chili powder, then Rotel.  Saute until tomatoes are soft.  Add meat back to pot and add kidney beans and tomato sauce.

Simmer for 30 minutes.  Serve with Martha White Sweet Yellow Corn Bread, sour cream, and shredded cheese.  Serves a bunch.  Keeps for a while in refrigerator.  Freeze in individual serving containers for lunches or quick suppers.