This morning I woke up at 4:30 thinking about chili. Yes, you read right, chili. As in I desperately wanted some chili right then and there. No, I’m not pregnant or anything, just slightly off my rocker. So I grabbed my cookbook and started hunting for a quick and easy chili recipe. Here’s where I have to give a big ol’ shout out to my mother~in~law, I never would have bought my own cookbook and I was pretty offended when she gave this one to me, now I’m grateful.
Nonstick cooking spray
1 lb lean boneless beef chuck, cut into pieces
2 c chopped onions
2 cloves garlic, minced
2 tbs chili powder
1 tbs ground cumin
1 tsp ground coriander
1 tsp dried oregano leaves
2 1/2 c reduced~sodium beef broth
1 c prepared salsa or picante sauce
2 cans (16 oz each) pinto or red beans (or one can of each), rinsed and drained
1/2 c chopped fresh cilantro
1/2 c nonfat sour cream
1 c chopped ripe tomatoes
1. Spray Dutch oven or large saucepan with cooking spray; heat over medium high heat until hot. Add beef, onions and garlic, cook and stir until beef is no longer pink, about 5 min. Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well. Add beef broth and salsa, bring to a boil. Cover, simmer 45 minutes.
2. Stir in beans; continue to simmer uncovered 30 minutes or until beef is tender and chili has thickened, stirring occasionally.
3. Stir in cilantro. Ladle into bowls, top with sour cream and tomatoes. Garnish with pickled jalapeño peppers, if desired.
*Recipe comes from One Dish Recipes/Secrets of Slow Cooking (now out of print)