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

Servings

Shop Ingredients

Makes 4 servings

500 grams ground beef

Not Available

1 (19 oz./540 mL) can black beans, rinsed and drained well

Not Available

1 (420 mL) or similar sized jar tomato salsa (see Note)

Not Available

1 (14 oz./398 mL) can diced tomatoes

Not Available

1 1/2 cups beef stock

Not Available

1 Tbsp brown sugar

Not Available

1 1/2 tsp chili powder

Not Available

1/2 tsp ground cumin

Not Available

1 cup frozen corn kernels

Not Available

salt and freshly ground black pepper, to taste

Not Available

100 grams plain or jalapeño Monterey jack cheese, grated, or to taste

Not Available

tortilla chips

Not Available

cilantro sprigs

Not Available

sour cream

Not Available

and hot pepper sauce, such as Tabasco, to taste

Not Available

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.