Starting today every Sunday evening is going to be chili night. Adam loves chili and I have a ton of recipes I’ve been meaning to try out. Tonight though, because he was so awesome and held down the fort while I spent the week in Macon collecting data for my thesis, I made his favorite. Adapted from Cooking Light’s 5 ingredient 15 minutes cookbook, this is beef and black bean chili.
1 pound 96% lean ground beef
2 15 oz cans black beans
1 15 oz can tomato sauce
1 can Trader Joe’s salsa (thin container, red top, just their basic one)
2 tbs tomato paste
1 tbs chili powder
1. Brown beef on medium-high heat
2. Drain 1 can of black beans and mash. Drain other can too, but don’t mash.
3. Once beef is browned add remaining ingredients. Mix and cook over medium heat for 10 minutes, then let simmer on lowest heat setting until ready to serve (the longer it sits the better it gets).
Easy peasy and super delicious.