I was worried about what recipe I would have to share with you guys this week since I am currently on the pre-payday cleanse of scrambled eggs, bananas, and peanut butter sandwiches. Bring on the vacation food, please.
Luckily, Tuna saved the day by creating his own delicious masterpiece and artfully photographing it for me. I better watch out – I think I may have some food blogging competition on my hands.
I would have called it Tuna’s Cheat Day Chili, but I didn’t want you to get confused and think there was tuna in it.
This chili is full of protein and is amateur chef friendly. Perfect for snugglin’ up on the couch and watching Monday Night Football. It may not be the lowest calorie option out there, but hell, we all need a cheat day, right? Right.
Thanks as always to Jenn at Peas and Crayons for hosting What I Ate Wednesday!
Prep Time: 15 minutes
Cook Time: 70 minutes
Original recipe found here.
- 1 lb extra lean ground beef
- 1/2 cup chopped onion
- 1 garlic clove, finely chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon tex mex chili seasoning
- 3/4 teaspoon ground cumin
- salt to taste
- pepper to taste
- dash of oregano
- dash of hot red pepper flakes
- 1 (15 -16 ounce) can pinto beans
Cook beef, garlic, and onion in a 3 quart saucepan until beef is brown.
Add remaining ingredients (except beans).
Heat until boiling, then reduce heat to low.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans.
Heat once more to a boil, then reduce heat to low again.
Simmer uncovered about 10 minutes. Stir occasionally until desired thickness.
Garnish with sour cream and shredded cheese. Serve with toasted tortilla chips or cornbread.