Name: Easy Chili
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 2 lb ground beef chuck (not lean); 1 to 1 1/2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon finely chopped garlic; 1 (1-lb) bag frozen onions and peppers such as Birds Eye Pepper Stir-Fry mix (4 cups); 2 (16-oz) jars roasted tomato salsa such as Frontera brand; 1 (15-oz) can red kidney beans, drained and rinsed (1 2/3 cups); Accompaniments: shredded Cheddar, sour cream, corn chips

Normally we consider ourselves chili purists, but this quickie version — made with a really good bottled salsa — satisfied our craving.

Cooks' note:

If you can't find frozen onions with peppers, you can make this dish with a 1-pound bag of frozen chopped onions without the peppers.

Recipe notes

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