RV Chili

Nothing could be easier than this delicious chili. Sauté the beef, open a few cans and there is only one pan to wash! The chili isn't too spicy, but you may want to start with one teaspoon chili powder and add more as desired. Serve with corn bread muffins.

Olive oil or vegetable oil
1 to 1 1/2 lbs. lean ground beef
1 medium onion, chopped
2 to 4 cloves garlic, minced
14.5 oz can diced tomatoes
10 oz. can Rotel brand diced tomatoes & green chiles (original style)
15 oz. can tomato sauce
29 oz. can kidney beans, rinsed and drained
1 Tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon dried cilantro (or a handful of fresh, chopped)
1 teaspoon salt

Shredded cheddar, as garnish, if desired

Heat a large pot, or Dutch oven. Coat bottom with a very thin layer of oil and sauté the onion, garlic and ground beef over a medium heat until the beef is cooked through and the onion is soft. Stir to break-up the beef. Add diced tomatoes, Rotel, tomato sauce and kidney beans. Stir well. Add spices and stir to combine. Bring to a boil, then reduce to a simmer for at least 30 minutes. (Sixty minutes is even better.) Ladle into bowls and top with shredded cheddar if desired.

Serves 4-6 easily.

RV NOTES: Even easier? Sauté the the ground beef, onion and garlic at home and seal in a plastic container or vacuum-seal bag. Freeze if necessary. Mix the spices in a small ziplock bag, and bring the cans along in the RV. If you don't forget the can opener - you will have a gourmet crowd-pleaser in just a few minutes. Obviously, this would also be great in your crockpot.

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