After noticing we had a surplus of ground beef in the freezer, I was unsure what to make with it. Meatballs? Maybe. Burger patties? PIA. Then my wife suggested chili. Yes, and it was quick to make.
I know there are thousands of chili recipes floating around out there. With beans, without beans, shredded meat, ground meat, etc. etc. I opted for a basic ground beef and bean chili….but with a special twist.
What you’ll need:
- 1 lb lean ground beef
- 1 diced onion
- Equivalent of a 15-oz can of pinto beans. I used dried beans.
- 2-4 cloves of minced garlic
- 14.5-oz can diced tomatoes
- 1 cup water
- 2T chili powder
- 1T ground cumin
- 2T garlic/ginger paste, or one or the other
- 1t sugar
- 1t black pepper
- *Korean BBQ sauce, to taste—for heat (this does have gluten in it, so if you’re concerned about that, use an alternative brand)
*There are many types of these sauces for different kinds of meats (chicken, pork or beef), but the one pictured here is very hot and spicy while adding a nice background flavor to the chili. Most Asian markets and many mainstream supermarkets sell this brand.
What to do:
Brown ground beef in a large enough pot/pan to hold all of the ingredients. Drain any fat from the pan.
Add chopped onions and cook until softened.
Add all of the other ingredients and simmer for 30 minutes, until as much of the liquid as you want has evaporated. If it’s not spicy enough for your palate, add some (or one) of the following: hot pepper, cayenne pepper, Sriracha sauce, hot sauce or even more hot Korean BBQ sauce.
Top with shredded cheddar cheese and serve.
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