As mentioned in my last Friday post, I’ve been trying really hard to remember any and all recipes that can be ready and on the table in 30 minutes or less.
And my table, I mean kitchen counter. But what’s the difference really?
I was going to call this recipe, “Mom’s Best Chili” but her’s is just enough different that it deserves it’s very own recipe post.
However, I stole her best secret to add to this chili.
Enter Bush’s Baked Beans, my friends. Seriously, you’re adding just the right amount of sweetness to balance the savor and the spice. For the longest time I could not place my finger on what made my mom’s chili soooo much better than anything I tasted or cooked. I finally heard her give my brother the recipe over the phone and the lightbulb went on.
My own time saver secret?
It comes with a seasoning package, a separate package of cayenne pepper, a package of salt, and a package of masa for thickening.
All I add is the seasoning package and the cayenne pepper (totally up to your taste judgement, I personally don’t think it’s spice at all but might tone it down if small kids were eating it). The chili is plenty of thick on it’s own and I try not to add any additional salt if possible.
This cuts down significantly on the ingredient list and if your spice cabinet is anything like mine, this also helps to cut down on time. Mainly time spent digging for the right spice.
Like so many soups and foods, this recipe gets better the longer you let it simmer, which is perfect for football Sundays. When you’re starving and need food now.. and later. But also works great as a weeknight meal with leftovers for lunch the next day. Or a baked potato topping for later in the week.
Finally, unless you are from Nebraska (or are there other states out there where this is a thing?) you probably have not heard of the magical- yes, magical- combination of cinnamon rolls with chili. Not only do you get so many flavors of fall all in one meal but the combination of savory and sweet. I can’t even.
I grew up with chili and cornbread- an undeniably great combination so this was what I made the first time I made chili for my husband. He asked me where the cinnamon rolls were. And I looked at him like he was crazy. But it’s a thing. Like at hot lunches. And Runza. Which is a whole ‘nother story. Regardless.
Thank you Nebraska. The world owe’s you one.
Quick and Easy Homestyle Chili
1 pound ground lean beef
1 onion, diced
1 green pepper, diced
1- 28 ounce can Bush’s baked beans
2- 28 ounce cans of diced tomatoes
1- 15 ounce can kidney beans
1 package of chili seasoning
Add ground beef, diced onion, and diced green pepper to large stock pot and cook over medium high heat until the ground beef is crumbled and no longer pink. Add baked beans, kidney beans, diced tomatoes, chili seasoning. Fill an empty can of tomatoes with water and add to pot.
Stir to combine and simmer over low heat until ready to serve.
This recipe can be ready in 30 minutes or less and pairs fabulously with cinnamon rolls. Since this is typically a week night or after church on Sunday meal and since my husband is from Nebraska, we serve the chili with cinnamon rolls found in the refrigerator aisle of the grocery store. If you’ve never tried this sweet and savory combination- you should! It’s surprisingly delicious!