It’s getting warm out and you may not have chili on the brain. However, this is a much lighter version of a heavy Fall/Winter chili. It is light, fresh, and very flavorful. My chili is not hot, but flavorful. If you are afraid of the heat, you may add another can of plain petite diced tomatoes, but it’s better with the pico de gallo! Here’s what you need:
2 pounds lean ground beef
1 Tbsp. minced dried onions
3 cups water
Break up the ground beef into a large pot filled with the water and dried onions. Cook over medium high heat, stirring frequently. Cook until meat is no longer pink. Drain water out of pot and turn your burner to low. Add:
1 Tbsp. chili powder
1 Tbsp. oregano
1 tsp. dried basil
1 Tbsp. granulated onion
1 tsp. granulated garlic
2 tsp. salt
2 tsp. cumin
Sprinkle onto the meat and stir in, letting the spices bloom as you turn the burner up to medium high heat, stirring constantly. Cook for two minutes and turn back to low. Add:
32 ounces of tomato sauce
2, 15 oz. cans of petite diced tomatoes
1 cup pico de gallo
2, 14.5 oz. cans of two of the following kinds of beans, drained and rinsed: black beans, garbanzo beans, great northern beans, or kidney beans.
Simmer chili for a minimum of 30 minutes to meld flavors, stirring frequently.
Serve with fried corn chips, shredded sharp cheddar cheese, fresh avocado, scallions or green onions, sour cream or any other topping your heart desires. (Though I wouldn’t suggest hot fudge or whipped cream!!!)
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