Easy weeknight chili

16 Jun

This chili recipe is an easy and affordable Kosher meal. You can make it on a weeknight and have it ready for your family in a jiffy, or put it in the crock-pot before work and have dinner ready when you walk in the door. It serves about 6. To save even more time, double it and freeze some in a freezer bag or freezer-safe food storage container for dinner another night.

Here’s what you’ll need:
1lb. ground beef
1 onion, diced
1 bell pepper (any color), diced
2 cloves garlic
1 jalapeno pepper, seeded and finely chopped (optional)
3 cans beans, rinsed and drained (you can use beans of choice, though black, pinto, and kidney are recommended)
1 can tomato sauce
1 can diced tomatoes
1/2 can water
2 tablespoons chili powder
1 teaspoon cumin
Salt and black pepper to taste

1. In a 4 qt. dutch oven, brown ground beef with onion, garlic and peppers. Cook until no longer pink

2. Add in beans, tomato sauce, tomatoes, water, and seasonings. Stir and allow to simmer as long as possible, but for at least 20 minutes. If it becomes too thick, add more water, half a cup at a time.

Alternate crock-pot directions: Brown beef, onion, garlic and peppers in a skillet. Combine with other ingredients in the crock pot. Cook on high for 3 hours or on low for 5-6 hours. For quick clean-up, use a crock-pot liner.

Optional: Garnish with chopped onions, chives, and/or hot sauce for extra flavor. Serve over rice or with parve cornbread on the side.

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