Cooking: Chili Con Carne (my all time favorite chili recipe)

So I haven't done a cooking recipe in awhile, and I didn't think about doing one for this recipe so didn't take in process photos. However, now that it is officially chili season, I absolutely have to share my FAVORITE chili recipe in the whole wide world since I realized I couldn't find it on the internet when a friend asked me for one. This recipe (adapted) is one of the first things I ever cooked. I joined Weight Watchers in high school and to limit my eating out/unhealthy foods, I decided to start cooking after buying their cookbook Take Out Tonight. After all these years, that is still one of my favorite cookbooks - I bought a second copy when the first one finally fell apart!

This recipe is really quick, simple, & delicious! As a first time cook, I didn't have any issues with it. I think I spent ~20 minutes throwing it together post Sunday dinner when I was absolutely exhausted and it was worth every minute.

My apologies for the poor quality of the one photo I did manage to take

Chili Con Carne (adapted from weight watchers take out tonight)

Ingredients

1 teaspoon olive or canola oil

1 large onion, chopped

3 garlic cloves, chopped

1 (4 ½ oz) can diced green chilis (readily available in the “Mexican” inspired section of grocery stores where the taco shells are)

2 tablespoons Cajun Seasoning

1 lb ground chicken

1 (28oz) can crushed tomatoes

1 cup salsa

½ cup water

¼ cup chili powder (adjust down if you aren’t a fan of spice)

1 teaspoon sugar

½ teaspoon salt

2 (15 oz) cans kidney beans, drained and rinsed

Instructions

1. Heat a large nonstick saucepan over medium heat. Add the oil.
2. When the oil is heated (you’ll see it is a bit shiny), add the onion and cook until softened, about six minutes.
3. Add the garlic, can of diced green chilis, and Cajun seasoning and cook until fragrant, about 1 minute
4. Add the ground chicken and cook, breaking up with a wooden spoon (or other utensil) until browned, about 8 minutes
5. Add the crushed tomatoes, salsa, water, chili powder, sugar, and salt. Bring to a boil and then reduce the heat, cover, and simmer for about 45 minutes.
6. Add in the kidney beans and cook another 15 minutes until heated through.
7. Enjoy!