Fifteen Minute Beef and Bean Chili

9:19:00 PM

Seriously.  Fifteen minutes.  And it is perfect for serving over Hot Dogs, French Fries, Noodles, or simply on it's own.  Enjoy!

1 tablespoon garlic, minced
2 tablespoons olive oil
1 lb ground beef
1 can diced green chilis
2 14.5 oz cans petite diced tomatoes - undrained
1 14.5 oz can red kidney beans - undrained
1 8 oz can tomato sauce
1 tablespoon Cumin
2 tablespoons Chili powder
salt and pepper to taste
Grated Cheese (to garnish)

1) In a large skillet, combine garlic and oil.  Saute until garlic is fragrant, and slightly golden.  Add ground beef and brown until cooked through.

2) Drain and rinse cooked beef.  (if using super lean meat, you can omit this step).

3) Add to the skillet the tomatoes, kidney beans, tomato sauce, cumin, chili powder, salt, and pepper.  Stir through.  Bring to a boil. Cook for one minute, then reduce heat to simmer.  Stir occasionally  cooking approximately 10 minutes longer or until as thick as desired.  Serve.

You can add extra vegetables in the very first step - saute onion, celery, and carrot, for example.  I do that when I have a little more time and want to add more ooomph.  You can also cut down on the cooking time by adding a jar of pre-cooked beef stew bits instead of ground beef (YUMMY!)  It really is quick and easy, and your family will love it...

Happy Cooking!

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