Saturday, October 15, 2011

Weekend Cooking

Despite the fact that it was a sunny, mid-60s day, I listened to Christmas music in my van while I ran errands and just got done making a yummy batch of chili. This recipe is one I have used for a decade now and despite trying a few other recipes, I always return to this one. It is easy - so easy that my girls can do nearly all of it and just require a bit of supervision- and has great flavor.

Four Bean Taco Chili

2 lbs ground beef

3 cups tomato juice

1 jar (16 oz.) salsa

1 can kidney beans, rinsed and drained

1 can great northern beans, rinsed and drained

1 can butter beans, rinsed and drained

1 can black beans, rinsed and drained

1 can tomato sauce (8 oz)

1 can (6 oz.) tomato paste

1 can (4 oz) chopped green chilies

1 envelope taco seasoning.

After browning the meat, combine all ingredients, bringing to a boil. Simmer for 15 minutes.


I will admit to simmering much longer than this. Often I will have the kettle on my stove for a while, allowing us to help ourselves to some chili at different points during the day.

Weekend Cooking is hosted Beth at Beth Fish Reads


Jinky said...

Sounds yummy & easy to make! I was going to say somethin' about 15min being quite short & ask if it was a typo. Anyway, thanks for the recipe!

Beth F said...

This is so easy! On weekends when there is a game on or on holiday Mondays it's nice to have food on the stove or in the crock pot like that -- easy on the cook and everyone can eat when they feel like it.

TheBookGirl said...

I love to have chili warming on the stove -- so homey --

I would like to try a vegetarian version of this (I'm a veggie, hubby is not)...I think with all the beans it would have enough body without the meat.

Nan said...

This sounds wonderful, and as a vegetarian it would be easy to leave out the meat. I have a two-bean chili I make often:

Beth(bookaholicmom) said...

We eat quite a bit of chili in our house too. It is good for those chilly fall days! I usually put it in the crockpot.