Pantry Chili with Garlic Loaf
This is a snap to pull together with simple pantry ingredients. If you prefer a fiery version, add a teaspoon or so of chopped canned chipotle peppers.
1. Cook beef, onion, sweet pepper, chili powder, to your taste, and cumin over medium heat in a large saucepan or Dutch oven, stirring and using back of a spoon to break up beef into chunks, until meat is thoroughly cooked and liquid has evaporated.
2. Stir in tomatoes, tomato sauce, beans and corn; increase heat to medium-high and bring to a boil. Cover, reduce heat to medium and boil gently, stirring occasionally, for 30 minutes, until chili is thickened and flavours are blended.
3. Meanwhile, bake garlic bread according to package directions.
4. Serve chili with slices of toasty hot garlic bread.
If you add some chopped fresh dill to the chili near the end of cooking, it plays up the fresh vegetable flavours.
If you have kids that would rather not have kidney beans in the chili, mash the beans with a potato masher or in a food processor until smooth prior to adding to the chili.
Ingredients
Directions
1. Cook beef, onion, sweet pepper, chili powder, to your taste, and cumin over medium heat in a large saucepan or Dutch oven, stirring and using back of a spoon to break up beef into chunks, until meat is thoroughly cooked and liquid has evaporated.
2. Stir in tomatoes, tomato sauce, beans and corn; increase heat to medium-high and bring to a boil. Cover, reduce heat to medium and boil gently, stirring occasionally, for 30 minutes, until chili is thickened and flavours are blended.
3. Meanwhile, bake garlic bread according to package directions.
4. Serve chili with slices of toasty hot garlic bread.
If you add some chopped fresh dill to the chili near the end of cooking, it plays up the fresh vegetable flavours.
If you have kids that would rather not have kidney beans in the chili, mash the beans with a potato masher or in a food processor until smooth prior to adding to the chili.
