Quick Tailgate Chili
Makes about 8 (11/2-cup) servings. Recipe is from “Soup’s On! 100 Savory Soups, Stews, and Chilis Made Easy” by Valerie Phillips, who says, “This Super Bowl-worthy recipe comes together within 30 minutes, and you don’t have to peel, chop or mince anything! Let everyone add their favorite toppings as desired.”
1 lb. ground beef, 85 percent to 93 percent lean
1 tbl. dried chopped onion
1 (7-oz) can chopped green chilies
1 (16-oz.) jar salsa
1 (10-oz.) can Ro-Tel diced tomatoes and chilies
1 tbl. dried cumin
1 tsp. garlic powder
1 (6-oz.) can tomato paste
1 cup water
1/2 tsp. salt, or to taste
3 (15-oz.) cans red beans
1 (14-oz.) can beef broth
1 (14.5-oz.) can petite-diced tomatoes
Garnishes: Tortilla chips, sour cream, chopped cilantro, chopped tomatoes, chopped avocado
1. In a large stock pot, brown ground beef, breaking into small chunks with spatula or fork.
2. Add remaining ingredients and stir until well mixed. Simmer 20 to 25 minutes.
3. Serve with tortilla chips, sour cream, chopped cilantro, chopped tomatoes, chopped avocado, and shredded cheese.
Options: For a smoky touch, add 2 chipotle chilies canned in adobo sauce plus 1 tablespoon of the sauce. You can also add fresh roasted chilies.