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We all know Chili takes a LONG time to cook, and the low and slow cooking method really amps the flavor. But lets be honest, I don't have time for low and slow cooking on a weekday and I just really need to get dinner on the table.
This is a quick one pot dish that is great for a busy weeknight. Stick it in your slow cooker or cook it on your stove for a delicious, filling, meal. Grab a bag of chips on your way home from work or picking up the kids from school and you have a complete meal ready, that's great as leftover the next day too (turn it into tacos/enchiladas)! ;)
Ingredients:
1/2 lb Ground Beef or Chicken
1 tbsp Oil
1/2 Lg Red Onion (chopped)
2 Cloves Garlic (chopped)
1/2 Lemon (juiced)
Salt/Pepper (to taste)
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Cayenne Pepper
1/2 tsp Smoked Paprika
1 can (14.5 oz) Diced Tomatoes or 2 cups fresh diced tomatoes
1 can (15oz) Kidney Beans (drained)
1/2 cup Corn
3 tbsp Salsa
1.5 tbsp Pickle Juice
1 tbsp Brown Sugar
Garnishes:
Sour Cream
Cheddar Cheese
Green Onions
Cilantro
Avocado
Lemon/Lime
Method:
-In a pot heat oil and add garlic and onions.
-Cook until translucent then add the ground meat, lemon juice and spices.
*If using fresh tomatoes add those before adding the meat to allow them to soften before adding the ground meat.
-Mix and brown the meat well.
-Then add the rest of the ingredients.
(If using canned tomatoes they will be added here with “the rest of the ingredients”)
-Stir and bring it all to a simmer then cover and cook on low flame for at the least 45 mins.
-Serve garnishing with desired toppings and a side of chips.
Notes:
**If cooking in slow cooker, dump all the ingredients in and put it on low for 4 hrs.
**The longer the chili cooks the greater the flavor.
**Vinegar can be substituted for pickle juice if you don't have any on hand.
I like mine with an avocado rose, rolled tortilla chips, extra lemon and green onions. Toppings or no toppings, all I know is dishes will be a breeze tonight with this one pot wonder! :)