After making white chicken chili the other day, I had some soaked, pre-cooked beans left over. I also had 1/2 pound of hamburger thawed in my refrigerator that needed used up, as well as a partially used-up green pepper and onion. I was tired and I threw all the ingredients into the pot uncooked. Tasted great like chili does. Glad I didn’t waste any steps.
Soup 4: One Pot Chili
1/2 pound hamburger
1 cup of pre-cooked navy beans
1/2 quart canned tomatoes
1 16 ounce jar of plain tomato sauce
3 large cloves of minced garlic
1/2 onion, diced
1/2 green pepper
1 quart of broth (I used goat broth because I had it on hand–very good–but any will work)
2 teaspoonsful salt
1 teaspoonful pepper
3 teaspoonsful chili powder
1 tablespoonful cumin
Place all ingredients into a large enough pot. Stir to mix. Don’t worry about the ground beef being in a large hunk. It’ll cook and break apart. Turn on heat, bring to boil, stirring, and reduce heat to a simmer. Simmer until the ground beef is cooked through and the onions, garlic, and green pepper are soft. Stir the soup every 20 minutes or so to break up the ground beef into small pieces. I like the way the ground beef separated into smaller pieces by the boiling process rather than the sauteeing process I usually do initially. I let my soup cook a couple of hours to mix the flavors well. It was good the first day, and the leftovers even better!
Family “gustar” report: Of the 3 people who like chili, all liked it. Two in our family just don’t like chili.