Looking forward to the fall weather… I was inspired to make a family recipe created by my stepfather. One of the best perks is it takes approximately 10-15 minutes from start to finish! You have the option to let it simmer on the stove or let it sit for a little while to let the flavors blend, but in a pinch, it could be ready in just minutes. An added bonus, kids can easily help make this family meal!
This chili recipe is so very simple, you can change the amounts of ingredients and it won’t alter the end results much. When I made this recipe recently, I did not have pinto beans so I used kidney beans. Also, I didn’t have chili powder and since it’s not as easy to get out to the store nowadays, I used taco seasoning and added a little paprika and chili pepper flakes that we had on hand and it worked just the same! The original recipe calls for a half a cup of corn but I never know what to do with the other half. So, I usually use the whole can!
I really enjoy making recipes that you’re not forced to stick exactly to the ingredients and you can alter them a little bit according to your taste. I included the original recipe so you can see that I changed a few things…
This chili is a good combination of a little spicy if you want it that way, a good fiber punch with the beans, low-fat with lean beef, and a little sweetness with the corn. I hope you enjoy!
1.5 lb lean ground beef
2 pkgs mild or spicy chili seasoning
2 cans diced tomatoes
1 can black beans
1 can pinto beans
1 can corn
In a large skillet, cook ground beef with chili seasoning until brown.
Add tomatoes, beans, and corn.
Mix all ingredients well and simmer on medium for 5 minutes.
Makes approximately 8 servings.
Simmer for an additional 10 to 15 minutes to blend the flavors.
Add sour cream, diced tomatoes, cilantro, or black olives.