February 25, 2009 | Beans & Grains, One Dish Meals, Soup
It’s my 100th post of the Cooking with Michele blog! I suppose I should be featuring something exotic or celebratory, but I know what most of my readers want, and that’s recipes you can make any day of the week. Here’s one of them – a quick chili recipe that doesn’t disappoint.
I’ve made the all day chili recipes that simmer and meld flavors and they’re great – I just didn’t have time for that yesterday when I cranked this out in about 30 minutes while prepping for another cooking event.
It all began with what I had on hand – some left over pieces of beef tenderloin from trimming a whole tenderloin for a party, some black eyed peas, and a red onion. I began by sauteing the beef and onion in a little oil, then added the beans along with some cumin, coriander, chili powder, salt and pepper, and a small can of diced tomatoes. As an afterthought I saw a green pepper in the fridge and threw that in to simmer with everything else.
I only let the chili simmer about 30 minutes (it will take longer to tenderize a tough cut of beef, but for something tender or for ground beef, this works), then scooped it up, topped it with shredded cheddar, and ate my lunch.
I’ve made the all day chili recipes that simmer and meld flavors and they’re great – I just didn’t have time for that yesterday when I cranked this out in about 30 minutes while prepping for another cooking event.
It all began with what I had on hand – some left over pieces of beef tenderloin from trimming a whole tenderloin for a party, some black eyed peas, and a red onion. I began by sauteing the beef and onion in a little oil, then added the beans along with some cumin, coriander, chili powder, salt and pepper, and a small can of diced tomatoes. As an afterthought I saw a green pepper in the fridge and threw that in to simmer with everything else.
I only let the chili simmer about 30 minutes (it will take longer to tenderize a tough cut of beef, but for something tender or for ground beef, this works), then scooped it up, topped it with shredded cheddar, and ate my lunch.| Quick Chili |
Category: Entree
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 2
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 pound beef, cut into 1″ cubes
- 1 small red onion
- 1 whole green pepper
- 1 cup black eyed peas, or other canned beans, rinsed
- 1 teaspoon cumin powder
- 1 teaspoon coriander
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 ounces tomatoes, canned, diced
Instructions
- Heat olive oil over medium high heat in a medium saucepan. Add beef, onion, and pepper, and cook, stirring occasionally, until beef is browned and onion and pepper are slightly softened. Add remaining ingredients, cover, and bring to a light boil. Reduce heat to simmer and cook for 20 minutes, or longer if you are using a tougher cut of beef, stirring occasionally. Top with shredded cheese if desired before serving. Note: If you like more heat in your chili, add some cayenne, some chipotle, or diced jalapenos.
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