A nice bowl of warm, hearty, earthy chili served with sliced garlic bread, makes for THE perfect chilly (pun intended) winter night. I eat the leftovers, if there are any, with crackers the next day for lunch. Mmm Mmm Mmmmmmmmmmmm!
This is one of those cooking-cheats for those nights you’re short on time or for those last-minute dinner plans. It’s semi-homemade, meaning I use the McCormick’s reduced sodium chili packet mix and canned diced tomatoes for a quick and easy meal.
1lb ground beef (I prefer extra lean)
1pckt McCormick’s reduced sodium chili mix
I can diced tomatoes- no salt added
1 cup of chopped or sliced carrots
I can kidney beans
1 sm diced onion
Shredded cheese (optional)
Sour Cream (optional)
For the Garlic Bread:
1 loaf of Whole Wheat french bread
Parsley-fresh or dried
Heat oil in a saucepan. Add the meat mixture and cook until the meat changes color. Now add the seasoning mix, beans, tomatoes, and carrots (they add an extra texture element and nice crunch). Mix well and let cook on med low heat for about 15 mins.
For the bread:
Slice the bread vertically in half, apply butter, minced garlic, and sprinkle some parsley on top. Bake in the oven for 15 mins.
And folks, that is IT! It’s that simple. 🙂