I found this neat recipe in a small pamphlet put out by the Canadian Beef Information Centre. This recipe uses basic pantry ingredients and can be eaten as is, or as a filling in tortillas. It serves 9 and will be ready in less than an hour. To save even more time, pre-cook your ground beef as you purchase it, then cool, bag up and freeze for future meals. It can be then added to spaghetti sauces, chili such as this one, shepherds pie, etc. and etc.
I want to wish our eldest daughter Karen and her husband Jody a very happy 27th wedding anniversary celebrated to-day and a very happy birthday to our youngest daughter Jennifer, celebrating on Sunday. Love your lots! See you in The Seeker in 2 weeks for another tasty recipe.
- 1 lb. lean ground beef (Try Sharyn’s Pantry, local grass fed beef, done up in 1 lb. packs, the best!)
- 1 large onion, diced
- 1 large sweet red, green, yellow or orange pepper, seeded and diced
- 3 tbsp. Mexican chili powder (Sharyn’s Pantry has such a dark and delicious chili powder which is not hot at all, just lots of deep, dark flavour.)
- 1 tsp. ground cumin
- 1- 28 oz. can of diced tomatoes
- 1- 14 oz. can of tomato sauce
- 1- 19 oz. can of black beans, drained and rinsed
- 1- 1/2 cups of frozen corn kernels or use a can of corn niblets, drained
-Cook the ground beef and diced onion and sweet pepper in a large saucepan or Dutch oven until the meat is cooked through.
-Add the Mexican chili powder and ground cumin and continue to cook for a minute or two.
-Stir in the canned diced tomatoes and tomato sauce, drained beans and corn niblets.
-Continue to cook over MEDIUM-HIGH heat until the mixture comes to a boil. Then reduce the heat and cover the pan and continue to cook for 30 minutes. Stir occasionally.
-Serve in corn tortillas OR in bowls with wedges of baked tortillas.
– Garnish with a little grated cheddar cheese if you wish.
VARIATION: CHILI ENCHILADAS:
Spread 2 cups of the cooked chili in a 13″ x 9″ baking dish. Spoon 1/2 cup of chili onto the centre of 8 small flour tortillas. Roll them up and place them seam side down in the baking dish. Spoon the remaining chili over the enchiladas. Sprinkle with 1 cup of shredded cheddar cheese. Bake in a 350 degree F. oven for 30 minutes.
Makes 8 enchiladas.