the geek's favorite chili

the other day, i mistakenly opened a can of kidney beans. i mistook them for black beans as i foraged through our pantry. not wanting to waste them, i put them in the fridge and declared the next day a chili day.

for the geek, chili day is a great day. chili is one of his favorite meals and the leftovers taste great the next day.









equipment
large pot with lid

ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound lean ground beef
1 packet of schilling's low sodium chili seasoning
1 (15 oz.) can tomato sauce
1 can tomato soup
1 can kidney beans, drained
1 can cannellini beans, drained
grated cheddar cheese (optional)
chopped scallions (optional)

instructions

1. in the large pot, heat the olive oil over medium heat.
2. add the onion and sauté until softened (about 3 minutes). lower the flame if needed.
3. add the minced garlic and sauté for a minute.
4. add the ground beef and brown, breaking up the meat with a wooden spoon. if you've lowered the flame when cooking the onions and garlic, return it to medium.
5. once the meat is browned completely, drain of the fat and discard.
6. return the pot to the stove and add the seasoning, tomato sauce, tomato soup, and beans. mix well and heat partially covered over low to medium heat for at least 15 minutes.
7. ladle chili into bowls and top with grated cheddar and chopped scallions if desired.

serves 6

notes

• for an easy cornbread, try the jiffy brand mix (it will require 1/3 cup milk and an egg to make the batter).
• for a lazy cornbread, look for ready-made cornbread in the bakery section of your grocery store.