Tonight, I opted for the quick dinner version. This involves canned beans and ground beef.
Confession: I’ve not been eating the best lately. No particular reason why other than the holidays. Simply, more carbs and a lot less protein that I should be consuming. Plus, I’ve been bit by the baking bug and have been doing a lot more of that these past two months than I have in the past 10 years combined (boxed brownies aside).
Plus, I knew my daughter would just eat the chili and not really ask me any questions. The blander the food, the harder it is for her to eat, she’s all about the flavor. I mean how many 4 year olds do you know who prefer Indian food to mashed potatoes? That’s my kid. I love and frankly, am quite envious of, her palate.
Pulling out my enameled dutch oven, I browned my meat, add my veggies and spices. Then some liquid and beans. Few minutes later, we were enjoying a moderately warmed bowl of chili (had to let cook as to not burn her little mouth).
3-Bean Chili con Carne
- 1.5 lbs ground beef; lean
- 1-15 oz . can kidney beans (undrained)
- 1-15 oz . can pinto beans (undrained)
- 1-15 oz . can white beans (drained and rinsed)
- 1-15 oz . can crushed tomatoes
- 1-15 oz . can diced tomatoes
- 1 small onion; diced
- 2 large bell peppers; diced
- 4 cloves garlic; minced/grated
- 2 tbsp taco seasoning
- 1 tsp . chili powder
- Salt/pepper to taste
In a large pot, dutch oven, or similar, brown the ground beef, about 7 minutes
Drain off the rendered fat and set the beef aside.
In the same pot, sauté the onions, garlic, and bell peppers for 5 minutes.
Return the ground beef to the pot and mix well.
Add the spices. Mix well and wait for them to bloom or become fragrant.
Add the canned crushed and diced tomatoes, mix well.
Add the undrained kidney and pinto beans and gently fold them into the beef and veggies.
Add the white beans, folding them in gently as well.
Allow to simmer for 15 minutes or until the beans and warmed through and the flavors have melded.
Serve and enjoy