|...clearly, I'm not the only one who feels this way. Edited slightly from Facebook, but still 100% true... just wanted to protect the identity of my fellow squirrel. See how lucky I am, to fit in so well with Hubs' family??|
|Some animals have a cave... I have a freezer. I should probably make a smoothie out of that banana... it looks lonely.|
Honeybee's Lazy Toss-it-in-the-Pot Chili
Hardly unique, but probably not published. I don't think anyone can take credit.
Makes about 6-8 servings, I'd say.
- 1 Tbsp olive oil
- 1 large white or yellow onion, chopped
- 3-4 cloves garlic, minced
- About 1 lb (454g) extra lean ground beef
- 2 bay leaves
- About 1 Tbsp cumin
- About 1 Tbsp chili powder
- About 1 tsp cayenne
- About 1 tsp smoked paprika
- About 1 tsp salt
- About 1 tsp black pepper
- 1 can (19 oz) black beans
- 1 can (19 oz) kidney beans
- 1 can (19 oz) chick peas
- 1 can (28 oz) crushed tomatoes
- 1 can (28 oz) diced or whole tomatoes
- Optional: sometimes, if I have some leftover canned corn, I'll toss that in too.
- Also optional: I like to add about a tablespoon of Sriracha to the chili. Then again, I like things spicy. Add at your own risk... and yes, I'm aware that it's not even remotely Mexican.
- Heat the oil over medium-high heat in a very large saucepan/dutch oven. Saute onions and garlic until softened. Add ground beef and cook until nicely browned, using a fork or the back of a wooden spoon to break the meat up into small pieces (you don't want big chunks).
- Add the spices to the meat, stirring well. Keep frying the meat for just a minute or so more, to toast up the spices a bit.
- Add all the beans and tomatoes, as well as the Sriracha if you're using it. Stir well.
- Bring to a boil, then reduce to a simmer and cover for 15-20 minutes or so.
- Serve! It's good either with toast and margarine, or corn chips. Neither if you're trying to be a bit healthier.
Snuggling with a mug of tea and some disgruntled cats,