This easy-to-make Mexican Chili dish is full of flavor, nutrients, and has a definite kick to it.
I make it with black beans, but you can use your whatever cooked or canned beans you like.
1 lb lean ground beef
1 small onion, chopped
2 to 3 garlic cloves, minced
2 C water
3 C cooked or canned black beans
2 C water or beef broth
2 C organic fire roasted tomatoes
1 C organic tomato sauce
spices to taste (1/2 tsp to 1 tsp each): chili powder, cumin, oregano, sea salt
1 C uncooked whole grain or brown rice macaroni pasta
In a large sauce pan, melt 2 tsp butter; brown meat until no longer pink, then add chopped onions and minced garlic.
Cook until veggies are tender.
Stir in water, beans, broth, tomatoes and chili, tomato suace, and spices.
Bring to a boil, then add pasta. Reduce heat and cook until tender. I let mine simmer about two hours, stirring occassionally. This allowed the liquid to boil down while the chili thickened and absorbed the flavor.
Serve in bowls and garnish with shredded cheese, if desired.
Make it a meal by adding a fresh tossed salad, tortilla chips or corn bread.