A respectable chili recipe prepared in under 40 minutes. Impossible you say? I say possible!
I have recently become enamored with Eating Well magazine. I love the way they manage to incorporate all kinds of fruit and vegetables in their recipes. I especially love their recipes that fall into their “healthy in a hurry” category. These recipes really do take the few minutes that they say (unlike some 30 minute recipes, which take me at least an hour).
This chili is a wonderful example. It really went together in under 40 minutes, was very easy, and the taste really had a long simmering flavor. Now, I have to caution you. The heat of this chili depends a lot on the salsa verde that you use. I, apparently, used a hot one, and the chili was quite spicy, much to the delight of my husband. I, however, could have stood for it to be a little milder.
The recipe can be found on their website: Beef and Bean Chile Verde, and I’ve also included it below.
Beef and Bean Chile Verde
from Eating Well Jan/Feb 2008
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
I know I’m cheating, by using a jarred salsa has my herb of choice. But I love, love, love, salsa verde. It has my very favorite herb, cilantro. So, this will be my entry for this week’s Weekend Herb Blogging , hosted this week by Ramona at The Houndstooth Gourmet.