Tasty No-Fuss Beef Chili with Jack Cheese
No chopping is required to make this flavourful chili. You simply brown meat, and then simmer it with the chili’s other ingredients. The end result is a thick and hearty chili you can top with tangy cheese, and serve with tortilla chips, for dunking. Recipe could be doubled.
Recipe - Quality Foods
Tasty No-Fuss Beef Chili with Jack Cheese
Prep Time10 Minutes
Servings4
Cook Time40 Minutes
Ingredients
500 grams ground beef
1 (19 oz./540 mL) can black beans, rinsed and drained well
1 (420 mL) or similar sized jar tomato salsa (see Note)
1 (14 oz./398 mL) can diced tomatoes
1 1/2 cups beef stock
1 Tbsp brown sugar
1 1/2 tsp chili powder
1/2 tsp ground cumin
1 cup frozen corn kernels
salt and freshly ground black pepper, to taste
100 grams plain or jalapeño Monterey jack cheese, grated, or to taste
tortilla chips
cilantro sprigs
sour cream
and hot pepper sauce, such as Tabasco, to taste
Directions
- Put beef in a medium to large pot set over medium, medium-high heat. Cook beef, stirring occasionally, until cooked through and crumbly. Drain excess fat/liquid from the pot and set back on the heat. Add black beans, salsa, diced tomatoes, stock, sugar, chili powder, cumin and corn and mix to combine.
- Bring chili to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer chili, uncovered, and stirring occasionally, about 25 to 30 minutes, or until thickened and aromatic.
- Taste chili and season with salt and pepper, as needed. Top bowls of the chili, to taste, with the grated cheese, cilantro sprigs, sour cream and hot pepper sauce. Serve with tortilla chips for dunking.
Note: Que Pasa brand medium salsa was used when testing this recipe, but other brands will also work.
10 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Canadian - CDN BF B/A Extra Ln Grnd Bf 91% FP, 1 Pound
$8.30/lb$1.83/100g
Western Family - Black Beans, 540 Millilitre
3 for $7
$2.33 was $2.49$0.43/100ml
Old El Paso - Thick N' Chunky Medium Salsa, 650 Millilitre
$6.49$1.00/100ml
Only Goodness - Diced Tomatoes, No Salt Added, 398 Millilitre
$2.29$0.58/100ml
Campbell's - Beef Broth, 900 Millilitre
$2.99$0.33/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$3.99 was $4.39$0.40/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Only Goodness - Organic Whole Kernel Corn, 500 Gram
$4.99$1.00/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Faith Farms - Monterey Jack Jalapeno Cheese, 360 Gram
$6.99$1.94/100g
Tostitos - Tortilla Chips -Gold, 290 Gram
2 for $9
$4.50 was $4.99$1.55/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Dairyland - Sour Cream Light 5% M.F., 500 Millilitre
Free with 3300 Points Redeemed
$4.79$0.96/100ml
Tabasco - Pepper Sauce Original, 57 Millilitre
$3.99 was $4.39$7.00/100ml
Directions
- Put beef in a medium to large pot set over medium, medium-high heat. Cook beef, stirring occasionally, until cooked through and crumbly. Drain excess fat/liquid from the pot and set back on the heat. Add black beans, salsa, diced tomatoes, stock, sugar, chili powder, cumin and corn and mix to combine.
- Bring chili to a gentle simmer, lowering heat as needed to maintain that gentle simmer. Simmer chili, uncovered, and stirring occasionally, about 25 to 30 minutes, or until thickened and aromatic.
- Taste chili and season with salt and pepper, as needed. Top bowls of the chili, to taste, with the grated cheese, cilantro sprigs, sour cream and hot pepper sauce. Serve with tortilla chips for dunking.
Note: Que Pasa brand medium salsa was used when testing this recipe, but other brands will also work.