Bear's Anecdote - Jodie and I have no kids. We live very quiet lives. We like to simplify things, in order to spend more time together. Neither one of us likes to cook. (So, why is Bear editing the family cook book?) This is one of those recipes where you can throw everything into a crock pot and nibble on it all day. This is especially good for cold winter days, where you want comfort food.
This is a fast, easy, filling, tasty treat. The chilis really aren't that hot.
1 lb lean ground beef (VERY lean works well!)
Garlic to taste (Bear likes garlic!)
1, 2 or 3 onions, depending on the price of onions, chopped (or one bag frozen chopped onions)
3 15oz cans beans (Mexican style chili beans, or whatever)
This is great with a mix of beans, including black beans, chili beans, red kidney beans, etc. etc.
1 16oz can tomato sauce or salsa
1 can diced tomatos
1 16oz can corn
1 4oz tiny can diced green chilies
1/2 4oz tiny can diced japapenoes (Optional, VERY spicy!)
1 pkg taco seasoning
1 pkg ranch dressing mix
1 cup water
Fresh pico de gallo
Brown beef with onion and garlic.
Drain and rinse beans.
Put everything into a large stock pot. A crock pot works GREAT for this.
Bring to a boil, reduce heat and simmer for 15 minutes.
Option: Sprinkle shredded cheese all over the top of each serving. If serving in oven safe bowls, you can even brown the cheese a little under the broiler.
Option: Top each serving with a small scoop of pico de gallo.
Option: Top each serving with a dollop of sour cream (see below).
Note: If you accidentally get this too spicy for your taste or if you serve this to guests, try adding a dollop of sour cream. Don't stir it in, just leave the dollop. If you eat around the sour cream, it will meld a little at a time. You can then control the spiciness of this dish. If one bite is too spicy, take a little more sour cream next time. Want a little more adventure, take less sour cream.