Last week, Jon traveled to Kentucky and left me at home to fend for myself. As I expressed on my personal blog, I was lost without him. It was Sunday afternoon before I realized I’d have to go to the store if I wanted to eat that evening… and for the rest of the week. So naturally, I made the biggest pot of chili EVER and ate it twice a day for an entire week. Fear not, it is rather tasty. Better yet, it’s super easy to make. Sorry, no photo. You will just have to trust me on this one.
- 1 lb. lean ground beef (97% fat free)
- 1 can stewed tomatoes
- 1 can diced tomatoes with green chilies
- 1 can kidney beans
- 1 can red beans in chili sauce
- 1 onion, chopped
- 1 tbsp Sriracha
- 1 tbsp garlic
- sour cream
- cheddar cheese
Brown the ground beef in the bottom of a large pot. Add stewed tomatoes, diced tomatoes, kidney beans, red beans, onion, Sriracha and garlic. Cover and cook for 45 minutes. Top with sour cream and cheese. Enjoy!