9/15/17

Aint Nobody Got Time: Super Quick & Easy Chili




The semester is in full swing, and there are days where I really don't have the time (or the energy) to cook up a full blown meal. But, it's pretty much fall and that means that I want ALL OF THE COMFORT FOODS. Give them to me!! One of the things that I always want to make during this time of year is chili. Usually, when I make chili, it's a full blown thing in the crock pot and I make tons of it and it simmers all day making the house smell amazeballs. However, I honestly didn't have the time for that today... and as a little bonus obstacle, the house is currently in the process of being remodeled and I literally couldn't get to the crock pot, so I decided to shoot for a more abridged version that would still satisfy my fall cravings but not consume my entire day.

Chili can be a super easy meal to make. It's not that it takes all day to make it, but there certainly is some prep and honestly, sometimes cooking takes more of my energy than I'd like to admit to so making this version is a nice compromise. You still get all those awesome chili flavors, but in a smaller quantity and with much less work.

I love how well chili keeps as a leftover. It seems to get better with age a lot of the time. You can make some corn bread on the side, top it with sour cream or cheddar cheese, or do my current favorite: top with Fritos (yep, super classy).  This particular recipe was also incredibly frugal to make thanks to Aldi where I was able to pick up everything I needed at a fraction of what it would cost me elsewhere. I talked about Aldi in my August favorites, and trust me the love is still going strong!

 - Quick & Easy Chili -


You will need: 

2lbs ground beef
1 large vidalia onion
3 bell peppers
1 15.5 oz can of mild chili beans in chili sauce*
1 14.5oz can diced tomatoes
1 1.25oz packet chili original seasoning*
3 15.50z cans light kidney beans
1 15oz can dark red kidney beans
1 28oz can crushed tomatoes
About 1 tbs Worcestershire sauce
Parsley - 1 tbs
Chili Powder - 2 tsp/to taste
Granulated garlic 2 tsp/to taste

*these were Aldi items I haven't seen elsewhere

To make: 

1. Star by prepping your peppers and onions by chopping them up and setting them aside in a bowl.
2. Brown the beef, drain and set aside.
3. In a dutch oven (or similar pot - mine is from Target because Le Creuset is a bit too rich for my blood!) add some oil and start to saute your peppers and onions over a medium/high heat - about 10/15 minutes.
4. Once the onions are translucent and the peppers are tender, go ahead and add the beef to your pot. Stir to combine.
5. Then add all of your canned items, as well as the chili seasoning, Worcestershire and spices, and stir to combine.
6. Lover the heat to about medium/low and let simmer for at least an hour - more if you've got the time. Stirring occasionally.

That's literally it! You can simmer your chili for hours if you've got the time, but if you don't, even 45 minutes is enough to allow this chili to come together. It's not an ornate culinary creation, but it's quick, comforting and most important - delicious.  Note: it was so good that there's no pretty photo of it actually in a bowl. But I wanted to share this recipe for you to try, AND for me to remember how I did it!




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