Beef Chili

So, technically it is Fall but it doesn't really feel like it today. The sun is actually out! I wasn't actually expecting California weather when we moved here, but I didn't expect Oregon weather either. Okay, so rainy Oregon weather is probably much colder than what we've got here. It is hot and rainy at least a couple of times per week.

Well, Fall is the perfect time for chili. It is also a perfect meal for a busy schedule. With Brett coming home late on some nights, I'm coming to see the beauty in a meal that can be made in one pot and can keep on the stove until he gets home. Chili fits the bill.  This week I cooked up a HUGE pot Beef Chili (a variation of my Chicken Chili)...and it is good. The added bonus is that I was able to freeze half of it for another night when I need an easy meal. Gotta love that.

Beef Chili

1/2 cup chopped onion
1 pound ground beef
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon garlic powder
4 teaspoons chili powder
1 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups beef broth (I use Better than Bouillion and water)
1 (29 ounce) can black beans, undrained
1 (29 ounce) can red kidney beans, undrained
1 (29 ounce) can crushed tomatoes

1. In a large pot or stockpot, brown the beef with the onions. Drain off the excess fat.
2. Add the spices and stir to mix well. Cook for about one minute.
3. Add the beans (undrained) and the crushed tomatoes. Stir to combine. Bring to a boil.
4. Cook over medium heat for at least 10 minutes to combine flavors.
5. Top with shredded cheddar cheese and sour cream, if desired.

If you're interested in any of my other recipes, check out my recipe archive. You can find other beef recipes at Ultimate Recipe Swap at LifeasMOM.