Tex-Mex Chili
This is an excellent recipe for nights when you want a quick and easy recipe that's also quite filling. Add extra protein by sprinkling shredded cheese over the chili before serving.
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
1 pound ground beef
2 tablespoons chili powder
¼ teaspoon ground cumin
1 teaspoon salt
1 tablespoon butter or margarine
½ medium onion, peeled and chopped
½ cup drained canned corn
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 cup canned mild green chilies
In a large bowl, combine the ground beef with the chili powder, ground cumin, and salt, using your fingers to mix in the seasonings.
Place the butter or margarine and onion in a microwave-safe casserole dish. Microwave on high heat for 2 minutes, or until the onion is tender.
Add the ground beef. Cover the dish with microwave-safe wax paper. Microwave on high heat for 5 minutes, give the dish a quarter turn, and then microwave for 3 more minutes (the ground beef should be nearly cooked). Remove and drain off the excess fat.
Stir in the remaining ingredients. Microwave for 7 minutes, stir, and microwave for 7 minutes more; then microwave for 1 or 2 minutes at a time until the other ingredients are heated and the beef is cooked through
Let stand for 5 minutes. Serve hot.
Chili Condiments
Preparing chili for a crowd? Make it last longer by serving it with a variety of condiments, from taco chips, shredded cheese, and sour cream to cooked spaghetti or cornbread muffins.
