(this will make about 4
Take 1 small onion, a couple stalks of celery, and a couple of carrots,
dice them and sauté in a small amount of olive oil. Saute until the
onions are translucent. Remove from sauté pan and place in a medium
sized stock pot.
Brown off 1 lb of hamburger, spoon off grease and add it to the veggies.
Dump in the following:
1 can of diced tomatoes. I like the old fashioned stewed tomatoes, but
be sure they are the ones in small pieces. Or dice them up before adding
to the pot.
1 can of hot tomatoes like Rotels or other Mexican seasoned tomatoes
1 small can of whole kernel corn
1 can of beans. I like the black beans, but you could use pintos Stir it
all up and add "Mexican" seasoning: cumin, coriander and chili powder,
and salt and black pepper to taste. (If you like hotter chili, you can
use a "real' chili pepper or two when you dice up the other fresh
If I need more liquid I usually use tomato juice as the last ingredient.
There should be enough liquid in the chili so that it covers the other
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Simmer on the stove top
until the veggies are soft and the spices are blended. Stir occasionally.
About an hour. If you prefer, you could dump all ingredients into a crockpot
and let it simmer on low until you want to eat.
I like to serve the
chili in shallow soup bowls with crushed corn chips, avocado and a dollop of
sour cream on the top.
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