As I turned on the television yesterday these are the first words I hear “An arctic blast is moving across the country.”
Oh my goshhhh…..really?
Last Friday I shared Blueberry Bars and spoke of my new approach for Spring. Cook like it, eat like it, dress like it and surely it will come. This actually proved to work pretty well over the weekend, our windows were wide open and we grilled burgers. If that isn’t the first sign of Spring, I don’t know what is.
Turns out Mother Nature is a tease.
As the weather returns to unfortunate temperatures I am choosing to use this as an opportunity to have one last go of our favorite winter recipes. Chili is at the top of that list. There are a ton of different versions of chili recipes, some with ingredient lists as long as your arm that take hours to prepare, but I really believe simple is best. Meat, beans, tomatoes, chili powder, simmer.
Done and Done.
- 1 pound ground beef, cooked and drained
- 1 (15 ounce) can light red kidney beans
- 1 (15 ounce) can dark red kidney beans
- 1 (15 ounce) can red beans
- 1 (14 ounce) can rotel
- 1 (15 ounce) can crushed or stewed tomatoes
- 1 (46 ounce) can of tomato juice
- 2 tablespoons chili powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- In a large pan brown meat, drain well. Add rinsed beans, undrained can of rotel and tomatoes, tomato juice and spices. Simmer for about 30 minutes uncovered. Chili is ready to go when you can tell the tomato juice has reduced a bit (when you have less liquid than when you started) garnish and enjoy!
- Alternatively, you can throw this in the slow cooker on low all day and have a warm meal ready to go when you get home.