Fall is my favorite season. A noticeable chill in the air, the leaves start to turn, it’s incredibly beautiful. It’s also the beginning of comfort food season! One of my top comfort foods is chili. Typically, this is a weekend effort for me – low, slow cooking for hours, and no beans!
However, I was looking for a weeknight chili that I could whip up with pantry ingredients that most of us have on hand. This came together in 20 minutes and simmered for an additional 30, spreading its wonderful aroma throughout the house. The chili has a bit of a taco flair with the addition of black olives, tomatoes with green chilies, and taco seasoning. I topped mine with tortilla chips, cheese, a dollop of sour cream, scallions and onions. Delicious!!
The seasoning I used for this is The Spice House’s Taco Seasoning. I usually buy most of my spices from Savory Spices, and they have a new Chicharron Salt that I’m going to pick up to try this week. However, The Spice House has some neat spice mixes. In addition to the Taco Seasoning, my other favorites are the Lake Shore Drive Seasoning and their powdered Porcini “Extra AA” Dried Mushrooms.
Let’s cook! 😊
- 1 lb grass-fed, ground sirloin
- 1 small onion, chopped fine
- 2 cups chicken broth
- 15 oz can pinto beans, drained and rinsed
- 15 oz can dark red kidney beans, drained and rinsed
- 15 oz can tomato sauce
- 10 oz can diced tomatoes and green chilis
- 8 oz can sliced black olives, drained
- 2-1/2 Tbsp taco seasoning (or a taco seasoning packet)
- shredded cheese
- green onions
- fresh cilantro
- tortilla chips
- or serve over cooked rice
Directions – so simple!
Heat a large soup pot or Dutch oven over medium-high heat. Add the ground sirloin and onion; and sauté until cooked through, breaking the sirloin up as it cooks. Add remaining ingredients (except toppings), turn heat up to high to bring to a boil. Cover the pot and turn the heat down to medium-low. Simmer for 30 minutes, stirring occasionally. Taste, adjust seasonings if desired, and serve with toppings.