Dinner time came out of nowhere last night. I had no idea what I was going to make. Nothing was thawed and very few fresh ingredients were on hand. A quick trip to the freezer and pantry and I was inspired to make chili. I used the microwave to quick thaw a pound of grass-fed ground beef. I didn’t have an onion but I had four shallots. I didn’t have tomato sauce but I had a brand new bottle of ketchup. I had a couple of cans of pinto beans, which worked perfectly since I am not a fan of kidney beans. For garnish I had avocado, shredded cheese, and sour cream. I even had a package of Marie Callendar’s cornbread mix. Fast forward less than an hour and a pot of chili was ready to eat.
Ingredients
- 2 TBS olive oil
- 4 sliced shallots
- 1 pound ground beef
- 2 TBS chili powder
- 2 cloves garlic, pressed
- 1 TBS ground cumin
- ½ TBS salt
- 2 tsp freshly ground black pepper
- 1 cup ketchup
- 2 cups beef broth
- 2 cans pinto beans, drained
- Avocado, cubed
- Cheddar Jack cheese, shredded
- Sour cream
Instructions
- Heat the olive oil in a dutch oven. Add the shallots and cook until translucent. Add the ground beef and cook until crumbled and browned. Add the spices, ketchup, beef broth and bring to a boil. Cook for 20 minutes over low heat. Add the pinto beans and cook for about ten minutes. Serve in bowls, garnished with cheese, avocado, and sour cream. Enjoy with a slice of cornbread with butter and honey.
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