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Cowboy Chili Is Hearty, Homemade Fast Meal

Cowboy Chili Is Hearty, Homemade Fast Meal
Chili is a hot favorite at the Johnson household, but since we both work, time can be an issue. The crock pot doesn't always get set up on a workday morning, or we're out of our stash of browned hamburger in the freezer. But Cowboy Chili doesn't need cooked all day. In fact, you can whip it up in about an hour. It's rich, chunky, and scoops up well on corn chips. (I favor the lime-flavored ones made by our neighbors at Shearer's.) [tasty-recipe id="37881"] [caption id="attachment_15524" align="aligncenter" width="400"]Vollrath stainless steel saucepan at Lehmans.com. The 4-1/2 qt stainless steel Vollrath Tribute saucepan from Lehmans.com is perfect for the two of us. Larger families may need a stockpot.[/caption] This chili is more rich than spicy, so if you like it hot, you may want to 'doctor' up individual servings. Because it has such a deep flavor, it's good for parties, when folks like different levels of heat. It's a pretty forgiving dish, so you can push the heat levels up, or add more of your favorite ingredients. Make sure it's not too thick, though! It'll scorch quickly. This recipe gives the two of us dinner, two lunches, and a little bit left to add to breakfast burritos. Larger families may want to double or triple ingredients. If you make it ahead and freeze it, don't add the corn until you reheat to serve. Best bread: serve with sourdough rolls or cornbread.
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