Cooking Chilli Con CarneBy Larry Levine –

Every once in a while we hit on a dish that proves the notion that in cooking it doesn’t need to be complicate or difficult to be good.

My Ridiculously Simple Chili and Beans is one such dish.

This recipe came to life a few years ago, when I felt like having chili for dinner and it was too late in the day to get involved in one of those elaborate chili cook-off type or dishes that takes hours, or days to prepare.

Tonight, in preparing this dish once again, I was reminded that you can do the same thing in the kitchen multiple times and it will not always turn out the same. Tonight’s was special; Jennifer said she thought it was the best ever. But I don’t think I did anything different than I’ve done every other time.

3 Tblsp extra virgin olive oil
¼ onion – diced
½ lb ground beef – 9% fat
1 15 oz. can of no salt added pinto beans
¼ tsp chipotle chili powder
2 tsp. cumin powder
1 4 oz can of diced mild fire-roasted green peppers
Salt to taste

Heat a wide frying pan. Add the olive oil. When hot, add the onions and sautéed until translucent but still crunchy. While the onions are cooking, put the beans in a sauce pan. When the beans reach a slow boil, stir in the chili, cumin and peppers. Add the ground beef to the pan with the onions. With a wooden spoon, stir and chop the beef until it is just passed pink and very crumbly. Taste the bean mixture and add salt as needed. About a teaspoon should do it. Sprinkle one-half teaspoon of salt on the beef and stir. Pour the bean mixture into the pan with the beef, stir to mix thoroughly. Cover and let it boil slowly for about 15 minutes. Spoon into bowls and serve with warmed flour tortillas.

Serves 2

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