I love making my homemade slow-cooker chili, but sometimes I don't always plan ahead to make it when I want it. I usually only make it during football season when it has the whole day to sit in the slow-cooker. Or maybe on a select winter night when I go to bed early and don't mind waking up early to get it started. But when it's a Wednesday and I'm in the mood for some chili at 6pm, I need a quick alternative.
That's when I made this chili. It doesn't sit all day so it doesn't get as thick as it normally would, but my goodness, this is a great alternative. I used most of the same basic ingredients that are in my slow-cooker recipe, so the flavors are still there, but it only takes a half hour to prepare (a little longer if you have time to spare). It's packed with ground beef and beans, plus there's a little heat from the green chiles. Try this one out next time you're in a time crunch. Enjoy!
- 1.5 lbs. ground beef
- 1 large onion, chopped
- 2 cans dark red kidney beans, drained
- 1 (15 oz.) can diced tomatoes with green chiles
- 2 (15 oz.) cans tomato sauce
- 2 tbsp. chili powder
- 1 tsp. cumin
- 1/2 tbsp. sugar
- Dash of salt
Add kidney beans, tomatoes with green chiles, tomato sauce, chili powder, cumin, sugar and salt. Stir well.
Cover and allow to simmer over medium-low heat for 20-25 minutes (the longer you can let it sit the better, but it will still taste great if you're in a rush). Enjoy!
Source: SK Original