This chili recipe has been my stand-by for years. It’s the family favorite and easy enough to throw together during a weeknight. Plus, it’s got Game Day written all over it.
Quick Chili Con Carne1 pound ground round 1 cup onion, chopped coarsely 1 red bell pepper 2 teaspoons chili powder (add more if you like it spicy – up to 2 Tablespoons) 1 1/2 cups Spicy V-8 vegetable juice (2 cans) 6-8 oz. chicken broth 1 cup frozen corn 1 can black beans (15 oz. can), rinsed and drained 6 tablespoons fresh cilantro, minced 6 tablespoons low-fat cheddar cheese, shredded 6 tablespoons fat-free sour cream
- Cook beef in a large non-stick skillet over medium-high heat until browned, stirring to crumble. Add onion, bell pepper and chili powder; saute 10 minutes or until the vegetables are tender.
- Add juice, corn, broth and beans; bring to a boil. Reduce heat and simmer for 10 minutes.
- Serve topped with cheese, sour cream and cilantro. Serves 6.
Comments: I always serve over rice. It’s just the way I grew up eating chili. Also, I switch up the meat and do ground turkey, bison or even meatless crumbles. It’s good no matter what you use, but my husband really likes the ground bison. Please yourself and your family. Pretty fantastic with red wine too, like a Merlot or Zinfandel.
Recipe from Cooking Light