This recipe is so easy you can even make it on a school night. This is my go-to, make-a-pot-and-freeze-in-portions chili, which makes it great for 4-6 people or for one or two. If you like it spicy, use hot chili powder or seasoning mix. If you like it mild, use regular chili powder, and you can cut the seasoning to 1 tablespoon, but I think it’s too bland, myself, if you do that. Nothing better than a bowl of hot chili as the nights get cooler!
School Night Chili With Beans
1 lb. (or slightly more) ground beef or turkey ( I do NOT recommend ground chicken)
1 can black beans (15 to 16 oz.), drained
1 can red kidney beans (15 to 16 oz.), drained
1 can diced tomatoes or whole tomatoes (16 oz.)
Optional: 1 small can whole kernel corn, drained
2 tablespoons chili powder, or packet of chili seasoning of your choice
Brown the ground meat in a large skillet. Drain off any grease or water. Add the seasoning to coat the meat lightly. Add the beans and tomatoes (and corn if you are doing that), stir well, and bring to a boil. Reduce heat to a simmer and cover, stirring occasionally, for 10 minutes.
Ready to serve. Can serve with shredded cheese if you like, or over spaghetti, or both. I’m a purist, I just eat it plain. Serves 4-6, depending on how hungry they are.
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