It’s your local personal chef and recipe creator, Madison Lambert, aka Girl In The Green Apron. I’m so thrilled to be sharing some of my favorite dinners, desserts, and other delectables in this and upcoming issues. Over the years, I’ve done my fair share of leg work developing tasty recipes and figuring out the best tricks to pull them off seamlessly. I can’t wait to share what I’ve learned so you can create the same sensational meals without going through the same trial and error.
I wanted to share a recipe that was hearty, rustic, and easy to execute for all you fellas out there aiming to expand your recipe repertoire. All it takes is a stroll down the canned vegetable aisle, one quick pass through the meat department, two items in the produce area, and spices you probably already have rolling around in your cupboard.
This one-pot, no-fuss recipe will be your new go-to, whether you're having the boys over to watch the game, going to a potluck, or just spending a cozy night in with your significant other.
Ingredients:
1.5 lbs ground beef
1 pack fully cooked homestyle beef pot roast (optional)
1 diced yellow onion
2 cloves minced garlic
1 can great northern beans
1 can spicy chili beans
1 can mild chili kidney beans
1 can dark kidney beans
2 cans butter beans
1 can diced tomatoes with green chilis
1 large can crushed tomatoes
1 can petite diced tomatoes
1 tbs beef bullion powder
2 tbs chili powder
2 tbs adobo seasoning
salt and pepper to taste
Method:
- Open and drain the liquid from all of the beans except for the Chili Beans.
- Over medium heat, add oil to a large pot. Brown the ground beef until fully cooked, and set aside in a separate dish.
- In the remaining oil, sweat the onion until softened and translucent. Add the garlic and cook for 20 seconds just until aromatic.
- Add the beans, ground beef, seasonings, and all remaining ingredients to the pot and stir to combine. Taste to ensure balanced flavor, and add any additional seasonings you like.
- If using, shred the pot roast into small pieces, remove any fat, and add the roast along with the gravy to the pot.
- Drop the heat to low, add a lid, and let simmer for at least 30 minutes to allow the flavors to meld. Be sure to stir occasionally to avoid scorching the bottom.
- Serve in deep soup bowls, and garnish as desired with shredded cheese, sour cream, onion, jalapeño, or any other favorites!
I hope you enjoy this recipe as much as I do and it becomes your go-to for chili!
If you want to learn more about my story, head over to www.GirlintheGreenApron.com or visit my Instagram @GirlintheGreenApron_ (don't forge the _ at the end).
