Who else feels totally messed up by Daylight Savings?
It’s been three weeks and I still haven’t quite adjusted. As a joke, to folks who ask how my blog is going, I say that I’m not sure if I’m eating better or worse these days. The number of nights I’ve eaten grocery store sushi and McDonald’s for dinner in the last few months are too many to count.
I’m ashamed. But I’m also downright exhausted! Thank goodness for one pot meals, like this warming chili, that are as delicious as they are easy.
- 1 pound ground beef
- 1 onion diced
- 2 cloves garlic diced
- 1 15 ounce can light kidney beans
- 1 15 ounce can dark kidney beans
- 1 15 ounce can tomato sauce
- 3 tablespoons chili powder
- 1/2 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon oregano
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
In a large pot, over medium heat, cook ground beef with onions and garlic until browned. Season generously with salt and pepper. Drain excess fat if needed.
Add tomato sauce, beans, chili powder, paprika, cumin, thyme, rosemary, oregano and cinnamon.
Stir until combined and bring to boil.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Serve over rice, with chopped green onions, sour cream, shredded cheese and (my personal favorite!) chili-cheese Fritos.
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