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Quick and easy weekday Chili

Contributed By: Kathryn, AZ | See all of Kathryn's recipes
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Active Time:  20 Minutes
Total Time:  40 Minutes
  6 servings
This a quick way to get a meal from refridgerator to the table in 40 min or less. It's tasty, spicy and a receipe I got from my mom and tweaked. We have this dinner at least 2 times a month!
1 lb ground beef
1 large onion, chopped
1 can each: kidney beans, pinto beans, black beans
1 28oz can petit diced tomatoes
1 7oz can of diced green chilis
1 envelope Lawrys taco seasonings
1-2 tbs chili powder
1/8-1/4 tsp cayenne powder
pinch of red pepper flakes
1 tsp of paprika, sweet but smokey would be good too
1 tsp Mexican oregano
1/4 tsp celery salt
few shakes of nutmeg
1 tbs sugar
1 tbs beef boulion crystals
1/2 tsp freshly ground black pepper
salt to taste
14oz of water
1 large pot or Dutch oven
Brown and salt lightly the ground beef and onion together over medium high heat in the Dutch oven.

When browned and onions are translucent, remove the extra fat.

Add all the spices including the taco seasoning packet to the meat/onion mixture and cook 30-60 second(that helps release more of the spice flavor).

Add canned items with all the liquids to help deglaze the browned bits from the bottom of the pan.

Add the 14oz of water. Bring to a boil, reduce the heat to medium low then stir occasionally and simmer uncovered for 20 min.

Add salt and pepper or more of the spicy seasonings to taste at the end.

Serve over white rice with sour cream, shredded cheese, cubed cucumber, green pepper or other toppings of choice.

Date Added: 09/05/2009
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