A chili recipe adapted by The Seattle Times test kitchen from "Cheap & Easy: A Cookbook for Girls on the Go" by Sandra Bark and Alexis Kanfer.
1 tablespoon olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
- To retire at 55 takes big savings
- With death on table, McEnroe jury's friendships crumbled
- Car strikes 3 at Sasquatch festival; 1 serious injury
- 2 young boys suffer 'significant' injuries in explosion in Enumclaw
- Capitol Hill cellphone robbery gets worse once gunfire starts
Most Read Stories
1 pound skinless, boneless chicken breasts, cut into bite-size chunks, or 1 pound ground turkey or beef
2 tablespoons chili powder
1 can (12 ounces) beer or 1½ cups red or white wine
1 can (15 ounces) diced tomatoes with juice
Optional: 2 tablespoons hot sauce, or to taste
1. Heat oil in a 4-quart pot over medium-high heat. Add onion and garlic and sauté until the edges of the onion are slightly browned.
2. Add meat, reducing heat if necessary and stirring occasionally to keep things from sticking. Cook five to six minutes. When meat is just cooked through, stir in chili powder, then add beer or wine, tomatoes, and hot sauce if using.
3. Bring mixture to a boil, reduce heat and simmer, uncovered, until liquid is reduced and the chili is nice and thick, about 45 minutes. Stir occasionally.
Playing the field: Try adding one or more of the following to the chili: 1 cup diced bell pepper sautéed with onion; 1 cup chopped celery or carrot sautéed with onion; 1 cup frozen corn kernels or ½ cup canned chopped green chilies added after browning meat; or a 15-ounce can black or kidney beans, drained and rinsed, added after browning meat.
—Adapted by The Seattle Times in 2004 from “Cheap & Easy: A Cookbook for Girls on the Go” by Sandra Bark and Alexis Kanfer.