Easy Weeknight Chili Food

EASY WEEKNIGHT CHILI

Steps:

• Preheat a large pot or dutch oven over medium high heat. Add oil or butter. Add ground beef, season with half of the salt and all of the pepper, and cook until well-browned, about 3-5 minutes. Depending on the size of your pan, consider browning in batches (see tip above in post). Transfer meat to a paper towel lined plate to drain.
• Reduce heat to low and add onions. Season with the rest of the salt. Cook until onions have softened, about 2-3 minutes. Add garlic and cook for one minute more.
• Add beef broth, diced tomatoes, tomato sauce, pinto and kidney beans, chili powder, cumin and brown sugar.
• Bring to a boil and simmer for about 20 minutes, until thickened. Add more salt to taste if needed.
• Serve with desired toppings.

EASY CHILI

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onions, green peppers and garlic; cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain.
• Add tomatoes, beans, tomato sauce, onion soup mix, water, chili powder, paprika and pepper sauce. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally. Top each serving with 1 tablespoon cheese.

SPEEDY WEEKNIGHT CHILI

Steps:

• In a large saucepan or Dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

EASY WEEKNIGHT CHILI

Steps:

• Cook first 4 ingredients in Dutch oven over medium-high heat until beef is brown.
• Drain off fat.
• Return to pan and mix in next 7 ingredients.
• Bring to a boil and cover.
• Reduce heat and simmer for 20 minutes.
• Stir occasionally.
• Ladle in bowls and sprinkle with cheese.

EASY WEEKNIGHT CHILI

Steps:

• Heat the oil in the Rockrok® Dutch Oven over medium heat until shimmering, about 3-5 minutes.Add the onion to the Dutch Oven. Cook and stir, uncovered, until the onions are slightly softened, about 2-3 minutes.Add the ground beef and garlic. Cook over high heat for 8-10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if necessary). Stir in the remaining ingredients. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Serve topped with sour cream, green onion, sour cream, shredded cheddar cheese, or jalapeño slices, if you like.