I’ve noticed that busy days come in pairs. This meal makes plenty so you can put some away in the freezer or save some for lunch the next day, which is likely to be busy as well.
3 pounds ground beef
2 onions, chopped
2 cans (15 oz.) kidney beans, rinsed
2 cans (15 oz.) diced tomatoes
1 can (6 oz.) tomato paste
3/4 cup water
2 tablespoons chili powder
2 tablespoons minced garlic
1 tablespoon dried oregano
1 tablespoon dried cumin
1 tablespoon sea salt
1 1/2 teaspoons freshly ground pepper
Cooked rice
Shredded cheddar cheese
Sour cream
Brown the beef with the onions over medium heat. Add beans, tomatoes, tomato paste, water, and seasonings. Mix well. Reduce heat to low; cover. Simmer 30-60 minutes, stirring occasionally.
Meanwhile, cook enough rice to serve your family. Serve chili with rice, cheese and dollops of sour cream.
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