Speedy salsa-beef chili
Source of Recipe
Sobeys
List of Ingredients
1 tsp (5 mL) olive oil
1-1/2 lbs (750 g) lean or medium ground beef
1 large onion
3 celery stalks
1 green pepper (optional)
1 tbsp (15 mL) bottled minced garlic or 3 garlic cloves, minced
2 tbsp (30 mL) chili powder
1 tbsp (15 mL) ground cumin
28 oz (796 mL) can diced tomatoes, including juice
10 oz (284 mL) can undiluted beef broth or 1 cup (250 mL) beef bouillon
1 cup (250 mL) salsa, either mild, medium or hot
1 cup (250 mL) frozen corn
19 oz (540 mL) can black or kidney beans
1/2 cup (125 mL) chopped coriander (optional)Recipe
1. Heat oil in a large wide saucepan set over medium-high heat. Add beef and cook, stirring frequently to break up meat, until no pink remains, from 5 to 8 minutes. Meanwhile, chop onion and dice celery. Core, seed and chop green pepper, if using.
2. Sprinkle onion, garlic, chili powder and cumin over beef. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in celery, green pepper, tomatoes, broth, salsa and corn. Bring to a boil, stirring occasionally and crushing tomatoes with back of a spoon. Cover, reduce heat to medium and simmer to develop flavour, about 15 more minutes.
3. Meanwhile, drain and rinse beans. Stir into chili along with salt and pepper. Cook, covered and stirring often, until beans are hot, about 5 more minutes. Serve sprinkled with coriander, if you like. Chili will keep well, covered, in the refrigerator for up to 5 days.
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