Ever crunched for time and that special someone asks, “What’s for supper?” Rather than letting yourself begin to boil, may I suggest taking this as-easy-as-it-gets chili to a gentle boil instead? Dump. Dump. Dump. Stir. Enjoy as-is, or pour over chips with cheese and sour cream for a take on the ever-classic chili pie.
Makes: 8-10 servings
2 tablespoons olive or canola oil
1 small yellow onion, chopped (about 1 cup)
2 cans chili beans, 15 oz
1 can black beans, rinsed and drained, 15 oz
1 can diced tomatoes, 15 oz
1-2 cups of meat (chopped brisket, shredded chicken, ground beef, etc.)
1 package chili seasoning, 1.25 ounces (or homemade chili seasoning)
1-2 cups of water
- In a large dutch oven or stockpot, sauté the onion in oil over medium heat for 5 minutes or until cooked through, stirring occasionally.
- Add the beans, tomatoes, meat and seasoning to the onions.
- Simmer on low heat for an hour.
- Add water to thin chili to the desired consistency.
For a more balanced plate, serve with a fruit or veggie or glass of milk! You could even be a little sneaky and stash some veggies in the chili. So sneaky.