Nonstop, No-Chop Chili

Okay, I know this picture looks kind of gross. But I always forget to take pictures when I'm cooking. I'm too busy making and eating and sharing with people to remember and then it's all gone or old looking. I'm going to be doing a bit of cooking this week as I signed up to be the food girl for our PTA meeting, our staff meeting, etc. I try to get all my urges to cook out of the way before the concert/holiday season starts. Anyway, we had our PTA meeting tonight so I made this easy chili from Cooking Light, some Pampered Chef Beer Bread (it was strange to bring a bottle of MGD to school) and some Magic Cookie Bars. All super easy stuff to throw together, but still seemed to make people pretty happy. I served the chili with some shredded cheese and sour cream. This little bit is all that was left. I was hoping for leftovers to eat this week. Oh, well.

Here's the recipe if you'd like to make your own easy and yummy chili.

Ingredients:

3/4 pound ground round (or ground turkey)

2 cups water

1 1/2 cups frozen whole kernel corn

1 cup salsa (I use Pace Thick and Chunky...or maybe it's just called Chunky now)

1 Tbsp. sugar
2 Tbsp. chili powder

2 1/2 tsp. ground cumin

1 1/2 tsp. dried oregano

1/4 tsp. salt

1 16 oz. can chili beans, undrained

1 14.5 oz. can diced tomatoes, no salt added

Directions

In a Dutch Oven, cook ground beef until browned. Drain. Add all other ingredients. Bring to a boil, then reduce heat and simmer for 25 minutes.

I almost never put in all the water they ask for. I usually do about half so it won't be too runny. I doubled this for our meeting and threw it all in a crock pot on high for a few hours. It turned out great. Really. Much better than it looks in the picture. I promise!

P. S. This recipe is from Cooking Light magazine.