Serve in bowls with traditional toppings, or add the chili to tortilla chips, melt cheese on top, and eat dinner with your fingers from one plate. Who said I'm not a class act?
Over medium-low heat, sauté the onion and garlic in the oil about 3 minutes. Turn up the heat to medium-high and brown the meat until it loses its pink color. Add salt, pepper, and the chili powder—get it sizzly so the spices get cooking—and then add the tomatoes and the remaining spices.
Turn down the heat, simmer for 10 to 15 minutes, and add the beans. Cook for another 5 minutes, or until the beans are warmed through.
Serve with white rice and any combination of the following: avocado chunks, shredded cheddar cheese, chopped fresh cilantro, sour cream.
From Dinner: A Love Story (HarperCollins) by Jenny Rosenstrach.
More Recipes to Try
Published on July 09, 2012