It's frikkin' cold on the NorthCoast this week. Yeah, I said it. Frikkin'. Cold. As in the coldest temperatures we've have in more than two years. All this cold weather? Has me huddled under my favorite blankie and wanted verra, verra warm food. My favorite warm food? Chili, of course. And here's my super-simple chili recipe so y'all can get warmed up right along with me!
I like this recipe because it can be ready in a flash - like 30 minutes. That's fast in kitchen time. Of course, the longer you slow-cook it, the better and spicier it gets. But in 30 minutes you, too, can be munching hot chili on a cold, cold day.
1 pound ground chuck beef (we use the 80/20 because it's leaner)
3/4 cup yellow onion, chopped (note, if you don't like onion leave it out. Seriously, the chili is just as good without it)
1 pkg (1.25 oz each) chili seasoning mix (I like McCormick brand because it's easy on the spice)
1 can (16 oz each) beans in chili seasoned sauce
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (8 oz each) Hunt's® Tomato Sauce
1 cup water
Cook the beef and onion in a large skillet; to add a little flavor, drain the Ro*Tel tomato juice over the beef and onion. Cook until the beef is crumbling and nicely browned. Then add the other ingredients. Bring to a boil and then reduce to a simmer for 10 minutes. Voila! Chili, ready to eat.
By the way, if you like your chili slow-cooked, the adjustments are slight - cook the beef and onion in a skillet and then transfer to the slow cooker. Add the remaining ingredients and cook on low for 1-2 hours (or until you just can't stand the tasty aroma any longer).