This chili is simple to make using the food processor to combine pinto beans and tomatoes to form the base of a thick, tasty chili. It's one of the few dishes that all four of my kids like eqally well and clamor for often!
Serve in bowls, topped with cheese and minced onions. Make cornbread as a side.
Directions
In a medium pot, brown:
- 1 pound ground beef or ground turkey
- 1 onion, diced
- 4 cloves garlic, chopped
In a food processor, combine and pulse to coarsely chop:
- 1 can (28 oz) stewed tomatoes
- 1 can (15 oz) pinto beans
- 1 can (6 oz) tomato paste
Add the contents of the food processor to the pot with the fried meat, onion and garlic. Then, add:
- 2 cans (15 oz each) black beans
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons Lawry's seasoned salt
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
Bring chili to bubbling and then simmer for 10-15 minutes before serving.
This chili is great with cornbread made with a few simple twists. Mix the cornbread as directed on the box, and then add corn and cheese. Bake as directed on the box.
- 1 box cornbread mix
- 1/2 cup whole kernel corn
- 1/2 cup grated cheddar cheese
Kids!
Hmmmm, I think my kids (ages 6-14) can make this chili entirely on their own, as long as the younger ones aren't using the knives and stove!
Notes...
This chili is easy, easy, easy to make! It's a long-standing favorite of my kids; I'm not even sure why they like it so much anymore. In any case, the secret is in using the food processor to break up some of the beans and form a thickening paste. It's what differentiates this chili. The spices and seasonings can be varied widely, to create a wide range of flavors and intensities.