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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This chili tastes remarkably good and can be made for dinner when you are pressed for time. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great. Ingredients:
1 lb ground beef, 95% lean |
1 (15 1/2 ounce) can black beans, rinsed and drained |
1 (14 ounce) can reduced-sodium beef broth |
1 (14 1/2 ounce) can diced tomatoes and green chilies |
2 tablespoons chili powder |
shredded cheddar cheese (optional) |
chopped fresh cilantro (optional) |
minced green onion (optional) |
Directions:
1. Heat a large nonstick skillet over medium heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4 inch or so crumbles and stirring occasionally. Drain off the fat.
2. Stir in the beans, broth, tomatoes and chili powder, and bring to a boil. (You can hold back some of the broth if you want a thicker chili - it depends on whether you add extra beans or tomatoes. Or just cook it longer to reduce).
3. Reduce heat, cover and simmer 20 minutes to develop flavors, stirring occasionally.
4. Serve with toppings, as desired.
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