We all have those crazy weeknights where getting dinner on the table is a real challenge. Whether you’re working late or your kids have activities that seem to fall right around dinner time, some nights cooking a meal is the last thing on your mind. Well, today’s post is here to give you a strategy for those crazy nights and it starts with a big pot of chili.
What I’m suggesting is that on Saturday or Sunday (or whatever day you have a little extra time), you make a big pot of chili. Then I’m going to give you ideas for four easy meals using the chili you made. You can make all of those meals in the same week, or you can freeze the chili in smaller portions. Then if, say, Tuesday nights are really crazy in your house, you just defrost some of the chili in the microwave and make one of these quick and easy meals. Since you made this big pot of chili, you’ve got your busy night covered for 4 weeks!
This chili recipe is my family’s favorite chili and I’ve doubled the recipe for you. If you have a bigger family or if you have hungry teenagers, you can easily double this recipe again and you’ll have LOTS of chili.
Lisa’s Two Bean Chili
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1 medium onion, chopped
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4 cloves garlic, minced
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2 lb ground beef ( I used 90% lean)
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1 tbsp olive oil
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2 – 15 oz can chili beans, do not drain
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2 – 15 oz can black beans, drained and rinsed
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2 – 28 oz can crushed tomatoes
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salt and pepper
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3 to 4 tbsp chili powder (depending on how spicy you want it to be)
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2 tbsp ground cumin
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1/4 tsp cayenne pepper (more if you want it spicier)
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2 tsp dried oregano
Now that you have this big pot of chili, what are you going to do with it? You’re going to make chili dogs, baked sweet potatoes topped with chili and all the fixins, Cincinnati style chili and finally, chili topped with a spicy Mexican style gremolata. All of these will be on your table in no time!
Chili Dogs
Use your favorite brand of hotdog and your favorite kind of hotdog bun. I grilled both the hotdogs and the bun, but you can prepare yours however you like. Then top with a couple tablespoons of the chili and some shredded cheddar cheese. I also added pickles and mustard and you could add some chopped onion, if you like. Serve with tator tots or French fries and a vegetable and you’ve got a full meal.
Baked Sweet Potatoes topped with Chili
Bake one sweet potato (or russet, if you prefer) for each person. You can quickly bake these in the microwave. Cut a small slit in the top of each potato (to release the steam) and place in the microwave in a circle. Microwave on high, 5 minutes at a time until the potatoes are soft. Four potatoes will take about 10-12 minutes. Split open the potatoes and top with about 1/2 cup of chili and your favorite toppings. My suggestion would be shredded cheese, sour cream, avocado, green onions and/or cilantro. Serve with a green salad and your meal is complete.
Cincinnati Style Chili
Cincinnati style chili is just chili that’s served over pasta, sort of a deconstructed chili mac. All you need to do is cook up some pasta and top with your desired amount of chili. Then you can top it however you like. I just topped mine with chopped onion and a little cilantro, but you could also top with shredded cheese, sour cream, etc. Serve with bread and a salad or vegetable.
Chili Topped with Mexican Gremolata
Traditional gremolata is a combination of parsley, garlic and lemon zest, finely minced. This Mexican version is 1/2 cup cilantro, 1 jalapeno pepper, with seeds removed and the zest of 1 lime, finely minced together. Top a bowl of chili with this mixture to give your chili and extra kick! Serve with cornbread and a green salad to round things out.
And there you have it, one pot of chili and four easy meals!
ENJOY!