My "dig deep in the pantry" Chili
2 t. olive oil
1 (4 oz) can chopped green chilies
1 medium onion, chopped
dash garlic powder
3 T. tomato paste
1 1/2 T. cumin
1/2 T. chili powder
1 pound browned ground beef
1 (28 oz) can petite diced tomatoes
1 can red kidney beans
1 can white kidney beans
Shredded cheddar cheese
In a large pot put in the oil and the onion. Saute until translucent. Add the chilies, garlic powder, spices & stir. Add the beef, tomatoes & beans. Simmer for 10-15 min.
Preheat the oven to 350. See how much chili you have in comparison to the potatoes. A half and half proportion is best. Reserve the chili in container if there is more than half of the potatoes. Spoon chili into baking dish, spread evenly. Take the potatoes and spread evenly over top. Sprinkle with the cheese. Put in the oven for 15 minutes or until cheese is completely melted on top.
No comments:
Post a Comment