November 30, 2010

Up until one year ago, I had never eaten Chili before.  Sure my sister made it in college, but somehow I never ate it.  I am not sure I ever would have made it myself, but recently I invested in a cook book and it has changed my life.  It is called: Cooking Light: The Essential Dinner Tonight Cookbook.  I have cooked a bunch of stuff in there and loved almost every thing!  This post is a recipe from that cook book with my own spin.

The recipe is called, “Non stop No chop Chili.”  The first time I made it I mostly followed the directions and thought, “If this is really no chop, why am I dicing an onion?”  Then when I looked at the recipe, I realized there was no onion listed!  At that point I practically stopped looking at the recipe.  It turned out delicious so I thought I’d change it up again the second time I made it.  I’ll post a couple of pictures and the recipe below (along with my variations).  I think it’s less of a Chili and more of a stew with chili flavors, but you can be the judge. Either way it is yummy!

Nonstop, No-Chop Chili

3/4 ground round (I used ground turkey and doubled it)
Non-stick cooking spray
2 cups water (I left this out because there is enough liquid)
1 1/2 cups frozen whole-kernel corn
1 cup bottled salsa (I use a whole bottle.  ANY kind will work depends on what you like.)
2 tablespoons chili powder
1 tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16 ounce) can chili beans, undrained
1 can no-salt added diced tomatoes, undrained (I added two because I like tomatoes.  I drained the second one)

Ingredients I added:
1 can no salt added black beans
1 can kidney beans
1 chopped onion
1 cup shredded carrots
Cheese on each serving

I think rice would be good too!

Cook the ground round in a large Dutch oven coated with non-stick cooking spray over medium-high heat until the meat is browned, stirring occasionally.

Stir in the water and remaining ingredients, and bring to a boil.  Reduce heat, and simmer for 25 minutes, stirring occasionally.

Yields 6 servings (Unless you double the meat or beans or tomatoes, I think we’ve gotten at least 10 servings.)

Happy Cooking!


P.S.  I think Sarah needs to post her Chili recipe!  🙂


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