It’s a common trait amongst many chefs. After a long day (or night) at work, on the line, cooking intricate dishes for guests, the last thing we want to do is prepare ourselves an elaborate meal. In our house, my wife and I are both chefs. I don’t know how many times one of us has asked, “What are we going to do for dinner?”, and we just stare at each other...waiting for one of us to come up with an answer.
I’m pretty sure it’s not different for any other adult with a bustling career. We’re both in our 30s, and both come from families where heart disease and diabetes are genetic predispositions. While we do want easy, we also try to keep it healthy (ish).
While I’m a big fan of jazzing up ramen noodles, MSG gives me the jitters. I have, however, come to enjoy “hacking” other grocery store products to make us dinners that closely resemble a home-cooked meal. It just takes about 25% of the effort, and for $10, feeds us for at least 2 days.
First, get yourself a bag of this...
If you’ve never had Bear Creek’s packaged soups, let me tell you, you’re missing out. Their Chicken Noodle is unbelievably great. You can simmer in chicken breast and fresh veggies to really amp it up.
Anyway, back to the chili. Here’s the recipe:
Lazy Ancho Spiced Chili
Ingredients
1 bag Bear Creek “Darn Good” Chili
7 Cups H2O
2lbs 94% Lean Ground Beef
1 6oz can Tomato Paste
1 14oz can Diced Tomatoes (salt free, if possible)
2 tsp Ancho Chili Flakes
1/2 tsp Cumin
1 tsp Chili Powder
Pinch of Smoke Paprika
Pepper Jack Cheese, grated, for serving
Optional Toppings:
Sour Cream
Chopped Cilantro
Cornbread Crips (the most amazing crackers in the world)
First, start the 7 cups of water boiling in a large stockpot.
In a large skillet, preferably cast-iron, Brown the ground beef over medium-high heat until is fully cooked through. Drain off any excess fat.
Once the water is boiling, whisk in the Bear Creek chili mix, tomato paste, canned tomatoes and cooked ground beef. Once it’s fully incorporated, reduce heat to a simmer.
As it starts to simmer, stir in the Ancho chili flakes, cumin, chili powder and Paprika. Set a timer for 25 minutes, and let the chili simmer.
Taste for salt and pepper, and add if necessary. If you want your chili thicker, you can let it simmer as long as you’d like.
Garnish and serve :)