It’s a Thursday night, storm clouds hover overhead and I’m tucked comfortably in my bed feeling the fatigue fade from me.
I am also thinking to myself, I hope we have enough leftover chili to take for lunch tomorrow. To me, nothing sounds more comforting than a bowl of chili with all the fixings. Chili is also quite the topic in Texas. Everyone has their own version of chili. Beans or no beans? One thing for sure is my version takes less than 30 minutes and will have you in the comfort zone in no time.
Check out my Instagram stories to see how I made it @aimeesapron
chili
makes 4-5 servings
- 1 pound ground beef, I use 85% 15%
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oil
- Salt & pepper to taste
- 1 can of diced tomatoes
- 1 can of red kidney beans
- 1 can of corn, drained
- 1/2 teaspoon honey
- Toppings: finely diced red onion, shredded cheddar cheese, sour cream, pickled jalapeños, avocado and corn chips
- Heat your pot to medium- high and add a teaspoon of oil. Next, add the ground beef and season with salt and pepper.
- Brown the ground beef, breaking it up as you cook it.
- Once the beef is almost cooked through, add the spices and seasonings and stir to combine.
- Next, add the canned tomatoes, beans and corn. Add about a half a can of water to the tomato can and pour into the pot.
- Stir to combine and drizzle the honey in and put the lid on to simmer for 4-5 minutes.
- Serve with your favorite toppings.
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