Normally we consider ourselves chili purists, but this quickie version — made with a really good bottled salsa — satisfied our craving.
Cooks' note:
If you can't find frozen onions with peppers, you can make this dish with a 1-pound bag of frozen chopped onions without the peppers.
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
3 tablespoons olive oil
2 lb ground beef chuck (not lean)
1 to 1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely chopped garlic
1 (1-lb) bag frozen onions and peppers such as Birds Eye Pepper Stir-Fry mix (4 cups)
2 (16-oz) jars roasted tomato salsa such as Frontera brand
1 (15-oz) can red kidney beans, drained and rinsed (1 2/3 cups)
Accompaniments: shredded Cheddar, sour cream, corn chips
Preparation
Heat oil in a deep 12-inch heavy skillet over high heat until very hot but not smoking, then cook beef, chili powder (to taste), cumin, salt, pepper, and garlic, stirring occasionally, until meat is no longer pink (some clumps will remain), about 2 minutes. Stir in onions and peppers and salsa and simmer, uncovered, stirring occasionally, 20 minutes. Stir in beans and simmer 2 minutes.
