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.
Enjoy!
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
5 comments:
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!
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.
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.
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:
http://lettersfromahillfarm.blogspot.com/2010/11/muffin-mondaysour-cream-muffins-and.html
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.
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