Cold Weather Weeknight Meals: Chilli Con Carne
Chili is definitely a meal that goes hand in hand with the colder weather we are all experiencing right now. It is also a dump and walk away meal while it cooks, which is a most in this home somedays for when planning weeknight meals. I know what most are going to say, it's chili and this recipe is pretty standard. But what gives it some variety is the brisket. The fattiness of the brisket gives more flavor to the stew and the texture of chunks of meat is a more heartier feel when you're eating it. I like to keep it simple since this is a weeknight meal, hence the chili seasoning mix, but you can still add your own variation by including a more bold complex of your fav spices in terms of your chili. Sound off, what is your favorite protein when cooking this traditional meal...
1 pkg. Seasoning Mix
1 lb. brisket diced in small cubes
1 can (14 ½ oz.) diced tomatoes, undrained ( I like fire roasted)
1 can (15 to 16 oz.) kidney beans
1 can (15 to 16 oz.) black beans
few dashes of hot sauce
2 tsp of garlic powder
3 tsp of oregano
2 tsp of chili powder
1. Season meat with salt and pepper
2. Brown meat in large skillet on medium-high heat for a few minutes just to get a sear on all sides of the cubes.
3. Stir in Seasoning Mix, additional seasonings, tomatoes and beans. Add a few dashes of hot sauce. Bring to boil. Cover. Reduce heat and simmer 20 mins stirring occasionally.
Serve with toppings with assorted Toppings: shredded cheese, green onions or sour cream