Monday Night Chilli

People usually think I’m whipping up a gourmet meal every night of the week. Completely false, and to be honest most nights I’m stumped on what to make for dinner. This chilli is my go to. We usually have this on Monday nights in the fall and winter, hence the name. It’s so easy and you can throw it together in a flash. If I’m not feeling like meat, my meatless Monday version subs in 2 cans of lentils for the beef and a diced sweet potato. I like to season my cooking in layers so you will notice I split the amounts of the spices in the directions. Half to season the meat, the remaining to season the sauce. My favourite bean combo is lentils and black eyed peas But use any you like. Top with Greek yogurt or sour cream if you like.

Serves 4 or 2 with leftovers. If you have leftovers, reheat it and throw in some spaghetti. Delish

Cooking time: 45 minutes

1 tbsp olive oil

1-1.5 pounds ground beef

1 onion finely chopped

2 carrots finely chopped

2 cloves garlic chopped

1/4 tsp chilli flakes

1 tsp ground cumin

2 tsp chilli powder

2 tsp kosher salt

2 19 oz can beans your choice any combination (navy, white, Romano, lentils, kidney ,black eyed peas) rinsed and drained

1 Jar pasata or can crushed tomatoes

1 cup beer

1 tbsp Worcestershire sauce

Hot sauce to taste

Heat oil in pot on medium. Add ground beef, 1 teaspoon salt, 1/2 teaspoon cumin, 1 teaspoon chilli powder, chilli flakes, oregano and cook until meat is browned and almost cooked through. Add carrots, onions and garlic and continue to cook for about 10 minutes or until veggies are softened.

Add beans, tomatoes, beer, Worcestershire, hot sauce, remaining cumin, salt & chilli powder. Cover and simmer for 30 minutes. Enjoy

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