Today the weather turned November-ish again. (It had been 70s and sunny skies –a.k.a Beautiful!)
But today it’s overcast, 50s, and with the leaves past-peak, well…the landscape has that late fall/early winter kind of feel to it. Which makes it a perfect day for chili!
I was not a chili person until I started cooking for Wayne. Over the years we’ve tweaked this recipe to suit his penchant for all things hot and spicy –or caliente.
I like it because not only is it yummy, it’s easy, cheap, and only uses 1 pot!
- 1 tablespoon oil
- 1 (or 1 1/4) pound ground sirloin
- 1 can tomato juice (a 32 or 46 ounce can that is)
- 1 can dark red kidney beans, rinsed
- 1 can white kidney (Cannellini) beans, rinsed
- 1 can chopped green chilis
- 1 bunch green onions, chopped
- Red pepper flakes, to taste
- Toppings: cheese and sour cream (optional)
- On the stove, heat oil in a Dutch oven. (Or other pot large enough to hold all the ingredients.)
- Add ground sirloin. Season to taste. Cook through.
- Once the ground sirloin’s cooked, add the tomato juice.
- Add the rinsed beans, green chilis, green onion, and red pepper flakes. (I probably add about two teaspoons worth. That’s plenty hot for me, but Wayne often adds more in his own bowl! That man of mine likes his food good and spicy!).
- Let simmer about 10-15 minutes.
- Serve, add toppings (I’m of course all about the cheese and sour cream; Wayne likes his chili straight), and enjoy!