The cool days and even cooler New England nights make for simmering a pot of this 5-ingredient chili quick and delicious!
Am I the only one that’s happy summer is (almost officially) over? Having grown up in the Caribbean, I lived an eternal summer – every month from January to December were between the temperatures of 65-90 degrees, daily. Basically, every day was a beach day, no matter what. So when I discovered the fall season when moving to New York for culinary school, I fell in love – head over heels love! The crisp air, the change of colors in leaves, the cool nights – and now, after being married to a Patriots fan, the football watching days and nights!
This is a quick and easy recipe for making a pot of chili that will warm you from the inside out – and instead of chopping, dicing, and mincing garlic, onions, peppers and more, I decided to go the faster and most convenient way and used Sabra Southwestern Style Salsa as my tomatoes and vegetables in this dish – it turned out incredible and on the table in under 30 minutes.
And to clean up the messes during football season, Bounty is giving THIRTY (30) readers a chance for them to take home a limited edition dual roll holder. That’s right – the first 30 of you to fill out this form will try this cool dual roll holder at home. I keep mine on the counter at all times and it’s a life saver: For messes that need absorbency grab your trusted Bounty paper towel but for those greasy or sticky messes, reach for water-activated NEW Bounty with Dawn (both in the handy dual roll holder!) Refresh your cleaning routine this Back to School season with NEW Bounty with Dawn multi-purpose cleaning towels – and make this chili recipe!
Don’t forget – be one of the first 30 to fill out this form and Bounty will send you your very own dual roll holder!
5-Ingredient Chili
Ingredients
- 1 pound ground beef
- 2, 14- ounce Sabra Southwestern Style Salsa containers
- 2 cups dark beer
- 2 cans black beans
- ¼ cup ketchup
- optional toppings: sour cream scallions, shredded cheese
Instructions
- Over medium high heat, cook the ground beef.
- After about 15 minutes, add the salsa, beer, black beans, and ketchup.
- Stir everything together and cook for another 15-20 minutes, until thickened.
- Serve with optional toppings.
Disclaimer: Today’s post is sponsored by Bounty Paper Towels. I’m part of the Quicker Picker Upper Crew, and I’ve been compensated and provided samples to write this post. As always all opinions are my own!
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Yes yes yes. I love that salsa for making soups, but never made chili with it. Totally making this, it looks awesome!
Love the idea of using already prepared salsa in your chili! More more convenient than opening a bunch of cans and measuring a bunch of spices. I recently found that beer is the key to awesome chili, too, though I’m not sure why (the yeast, the booze?) Signed up for the holder! Love the new water activated Bounty. Use it on my ceramic stove stop and granite counter tops. It’s great at cleaning up greasy messes!