Because you don’t feel like slaving over the stove after a long day of work (whether that’s meeting deadlines or keeping your kids alive) and delivery takes too long, I’ll post a fairly easy and quick recipe every other Monday. If you try it, please leave a comment letting us know how it turned out!
Today’s recipe is a 20 minute chili that’s sure to please. Sorry, no tips yet on how to get your toddler to eat it.
1 pckg McCormick Chili Seasoning Mix
1 lb. ground beef or turkey
1 cans (8 oz. each) tomato sauce
1 can (14 ½ oz.) diced tomatoes
1 can (15 to 16 oz.) kidney or pinto beans
Brown the meat in large skillet on medium-high heat. Drain fat. Or if you don’t feel like it, look for Old El Paso taco-seasoned ground beef in the refrigerated case of the meat department. Omit the McCormick Chili Seasoning Mix and add a ½ tablespoon of chili powder and ½ teaspoon of ground cumin.
Stir in seasoning mix, tomato sauce and beans. Bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
In just a few extra minutes, you can add assorted toppings, such as chopped onions, shredded cheese, a dash of hot sauce, saltines or sour cream.
Double or triple the recipe and freeze leftovers for an even quicker dinner later.
Finally, add a nice glass of zinfandel (for you, not the kids).