This easy chili recipe is a cinch to prepare. It starts with already-cooked beef. You can use leftover ground beef, brisket, beef stew meat or frozen or refrigerated cooked beef for this easy chili recipe. Serve with cornbread and a green salad.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 1 Tbsp. minced garlic
- 1 16 oz. jar mild tomato salsa
- 1 14 oz. can chili beans, undrained
- 1 14 oz. can black beans, rinsed and drained
- 1 14 oz. can diced tomatoes with jalapeno peppers, undrained
- 2 cups leftover cooked beef brisket or pot roast, shredded
- 1/2 cup frozen corn
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 cup beer or root beer
Preparation:
- Heat oil in a large stock pot or dutch oven (compare prices). Add onions and garlic. Cook and stir until onions are softened, 3-5 minutes.
- Stir in remaining ingredients. Simmer, over medium-low heat 10 minutes, or until chili thickens. Taste and adjust seasonings.
See also: Recipes That Start with Salsa
