Carol's Easy Home-Made Chili

I made this Sunday evening, and we’re still eating leftovers. It’s great! This is my own recipe, but it’s pretty standard. It takes only about 15 minutes to get the dish going with the majority of those fifteen minutes being spent on dicing the onion and pappers. Otherwise, there’s very little work involved, and RT swears it’s the best chili he’s ever tasted. He’s pre-diabetic, too, and his blood sugar doesn’t elevate at all after eating this. It’s a great Weight Watchers meal, too.





Carol’s Easy Homemade Chili
1 pound lean ground beef
1 Tablespoon olive oil
1 large onion, diced
1/2 cup diced bell pepper (any combination of green, yellow, red)
4 can diced tomatoes
3 cans navy beans (or kidney beans - I just prefer the milder navy beans)
salt and pepper to taste
2 T chili powder (more or less, to taste)

Place the olive oil into a large saucepan, add the ground beef and brown it. Add the diced onions and peppers. Cook until onions and peppers are cooked through. Drain the beans and rinse. (You don’t HAVE to drain the beans but I think the chili is better if you do.) Dump the diced tomatoes and beans into the pot and bring to a boil. Add salt, pepper and chili powder. You can add a little water at a time to get the right consistency. Simmer for about and hour, and it’s ready to eat. Leftovers can be refrigerated or frozen for later. I generally put some in small containers to take to work for easy lunches.

By the way, these measurements are not written in stone. I’ve used more or less of each ingredient, and it still works out well. So don’t worry about getting exact amounts. If you really like tomato-y chily, add an extra can of tomatoes. If you don’t like tomatoes, then add tomatoe sauce instead of diced tomatoes. You can use chopped chicken instead of ground beef. You can use black beans, kidney beans - any beans that you particularly enjoy.