Too often, chili is a food of unfortunate extremes. At one end are recipes which profess that only expensive cuts of meat and rare chili peppers grown in obscure South American locations can be used – at Crowded Earth Kitchen, we think that’s silly. At the other end, there’s ready-to-eat chili in a can. Unless you are hiking through the Alaskan wilderness, have gotten lost, and are using canned chili to stay alive, please put the can down. 😉
Today’s chili recipe is perfect for a lazy weekend afternoon or a quick weeknight dinner. I like to double this recipe and freeze individual portions for fast lunches. A word to the wise: we’re cheating a bit on the six ingredients. Don’t worry – you only need six items from the market. One of those items, salsa, actually contains a whole list of typical chili ingredients including tomatoes, onions, peppers, garlic, and salt. By using salsa, we save ourselves the time of slicing and dicing several other ingredients, but we still capture all of the chili flavor! Let’s get started.
1 pound lean ground meat (turkey or beef will work equally well)
4 cups of salsa (any variety and spice level you prefer)
2 cups of corn kernels (fresh, frozen, or canned)
1 small can tomato paste
2 tablespoons ground chili powder (mild, medium, or hot)
2 cans (15 oz each) kidney beans
Step 1) Brown meat over medium heat, stirring frequently, until meat is fully cooked.
Step 2) Drain meat. If you want your chili to be as low-fat as possible, add some water to the meat and drain it a second time.
Step 4) Simmer chili for 30 minutes, covered. Add kidney beans and heat through. Serve hot.
Step 5) Want fancy chili? Feel free to offer sides of cheddar cheese, sour cream, macaroni noodles, and/or oyster crackers alongside bowls of Six Ingredient Chili. Enjoy!