It’s a well-known fact that I LOVE chili! Nothing makes me happier than throwing all of my ingredients in one pot to make a delicious meal. A few months ago I shared a Two Bean Chili recipe from Better Home & Gardens Cookbook. It’s my go-to chili recipe which I make almost every other week. Well the temperature decided to dip into the 40s this week so Judd decided to introduce me to his version of chili-a recipe that he learned in boy scouts. And let me tell you…it was absolutely delicious! Here is what you need:
Kidney beans (1 can)
Diced Tomatoes (1 can)
Cornmeal or Tortillas
Steps: Brown ground beef in a skillet. Drain once thoroughly cooked. Add Tomatoes, Kidney Beans, Cumin, and Chili Powder. Add 3/4 cup of water. Add broken tortillas or cornmeal to thicken chili. Simmer for 45+ minutes or until tortillas are dissolved.
This chili is quick and easy to make. It has a little bit of heat but nothing overpowering. There is nothing rose to me that spicy chili. (I am such a whimp when it comes to spicy foods!) Judd garnished his with a little bit of cheese and a piece of cornbread while I opted for guacamole on the side with chips.