Insanely Simple Chili

This is the part where you find out it's just a mix. Buy a packet of chili seasoning. I usually go for the spicy ones. Texas in the name is a good bet. Follow the ingredient list. (The packet can be your shopping list if you get to the store without one.] You'll most likely need:

1 lb. ground chuck
1 can kidney beans [Substitute canned black beans or pinto beans if you like.]
1 can (14 1/2 oz. or so) diced tomatoes

Ignore the instructions on the packet. Just do this. It works fine.

Brown the ground chuck. I usually let the big hunk get nice and brown before I break it up in the pan. I also throw in a paper towel for a minute at the end of browning or so to soak up the extra fat. (Take it out when you're done. Don't laugh. I served paper towels to John and Karan on one occasion. Your guests will mock you for it. For years.)

Add the contents of the seasoning packet and let it get warm and toasted for just minute. Don't scorch it. Have the beans and the tomatoes open and ready to go before you add the seasoning. Throw them in. Stir. Bring back to boil. Put lid on; lower heat and simmer at least 10 and as much as 20 minutes. Add hot pepper flakes or Tabasco if you want it hotter. Done.

To double recipe: Double the ingredients.

Lately, as you know, I've been making my own chili from the South Beach Diet Cookbook. It's really delicious. And it's easy. The hardest part is slicing the small onion and mincing the garlic. You can use a better quality chili seasoning -- like the ones you got me at Legacy.

Beef and Bean Chili

Top this hearty chili with chopped scallions, reduced-fat sour cream, or grated low-fat cheddar cheese.

Prep time: 5 minutes Start to finish: 25minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 pound lean ground beef
11/2 teaspoons chili powder, divided [This means don't throw it all in at once. Can trip you up.]
1 teaspoon ground cumin
1 small onion, thinly sliced
1 garlic clove
28-ounce) can diced tomatoes
(15-ounce) can kidney beans, rinsed and drained [I've been adding two cans of beans. It tastes great and you get more chili!]
Salt and freshly ground black pepper

Instructions

Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1/2 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer 10 minutes, stirring occasionally. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper and serve hot.

Recipe from The South Beach Diet Quick & Easy Cookbook. For information on the book, click here.