I was in the mood last week for a nice, hot, spicy, steaming bowl of chili. And I was hungry cause it was past my dinnertime, so I threw together a Quickie Chunky Chili that only took 15 minutes to cook from start to finish. And it was good, too. Nice, quick, easy, simple. My kind of recipe. I was even able to catch the steam in the picture.
1 pound lean ground beef
Various amounts of chili powder; I use a lot
1 (8 oz.) can tomato sauce
1 (15.5 oz.) can dark red kidney beans, rinsed and drained
Cook the ground beef in a 12-inch chef's saute pan over medium-high heat, leaving large chunks of beef. Sprinkle the meat liberally with chili powder as it is browning.
Add the tomato sauce and a little bit of water (about 1/4 cup; rinse the can with water to get the remaining tomato sauce in the can). Sprinkle on more chili powder. Stir.
Add the beans. Sprinkle on more chili powder. Stir.
Cover the pan, reduce the heat, and simmer for 10 minutes. Stir and serve.
I'm entering this chili in my once-a-month Chili Cook-Off Challenge at Foods and Flavors of San Antonio. If you have an original chili recipe, please enter it in the cook-off. There are prizes for the best chili and all the recipes will go into a new cookbook I'm writing.