Even the best from-scratch cooks need a well-stocked selection of quick and easy meal ideas—and this instant chili recipe is a worthy addition to the mix. Offered up by Timothy Young, founder of boutique foods companies Food for Thought and Esch Road, the chili recipe is based on the companies’ Chipotle, Bean & Corn Salsas. The chili recipe was first suggested to Young by a customer who whipped it up in a hurry and was so delighted with the result she had to tell Young about it.
Throw this easy chili recipe into the crockpot for football tailgate get-togethers, deer camp meals, or weekday dinners when sports practice, homework and busy schedules make every minute count. When we asked Young to dial in the chili recipe for MyNorth.com, he had just seen success in his bow hunt, so venison was his protein of choice.
Easy Chili With Chipotle, Bean & Corn Salsa
24 ounce can diced tomatoes (fire-roasted preferred)
15 ounce can kidney beans.
17 ounce jar Food For Thought or Esch Road Chipotle, Bean & Corn Salsa
1/2 pound ground meat (beef, pork sausage or venison)
2 teaspoons chili powder, or to taste.
(“If you’re inclined toward the hotter side of chilis, add some of Esch Road’s Cherry Chipotle Hot Sauce,” Young says.)
Brown the meat, drain any fat and set aside. Combine all ingredients in a 2-quart or larger pot and heat. Serve with cornbread and a salad.
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