Cowboys have it figured out. Fresh air. Horses. Chuck wagon. Sleeping under the stars. And along the way somewhere they discovered the perfect food. Chili. Chock full of protein & veggies. Cooks in one pot on the stove (or campfire). Does it get any easier -or tastier- than that?
Canned chili is disgusting. And in my opinion, pointless. Why would you eat a nasty can of something when it’s so easy to throw a bunch of stuff in a pot, come back 30 minutes later and find chili that is fresh and good? Any cowboy worth his salt would throw that can to the cows and rustle up a batch on his own. So hang up your spurs, throw on an apron, and get to rustlin’!
This is about the easiest recipe ever. Sauté, throw things in, simmer. I know there are a million recipes for chili, but even when I stray and try new things, I always return to my old standby. For a vegetarian version, just leave the meat out. It cooks in about 45 minutes from start to finish, and it’s even better the next day. Plus the leftovers freeze very well. I like to make it in a double batch and freeze half of it in small containers for easy lunches later.
April’s Three Bean Chili
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
3-4 cloves garlic, minced
1 pound lean ground beef (optional)
2-3 tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
1 28 oz. can diced tomatoes (with juice)
1 15 oz. can tomato sauce (or 2 small cans)
1 can black beans (drain & rinse)
1 can pinto beans (drain & rinse)
1 can kidney beans (drain & rinse)
Sauté onions, peppers and garlic in a drizzle of olive oil. Add beef and continue to cook until it’s browned. Add seasonings and stir to mix thoroughly. Add tomatoes, tomato sauce and beans. Mix well. Bring to a boil. Reduce heat to simmer. Cover and simmer for 30 minutes (or longer if you want). Check seasonings. Adjust if needed. Chow time!