1/2 pound lean ground meat (15% fat)
1 medium onion, chopped
1 can (15.5 ounces) kidney beans, rinsed and drained
2 can (14.5 ounces) diced tomatoes with liquid
1 1/2 tablespoons chili powder
Saucepan or skillet, measuring cups and spoons, mixing utensil, heat source, bowl,cutting board, knife
1.) Brown meat and onions in a large skillet over medium-high heat (350 F degrees in an electric skillet). Drain fat.
2.) Add beans, tomatoes, and chili powder.
3.) Reduce heat to low (250 F degrees in an electric skillet), cover and cook for 10 minutes.
4.) Serve hot. Top with cheese, if desired.
5.) Refrigerate leftovers within 2 hours.
Add other vegetables such as bell peppers, carrots, celery, and corn, if desired. Use pinto or black beans instead of kidney beans, if desired. Add dried cumin and/or oregano in Step 2 for extra flavor!
More About Onions
How to Select
Choose onions that are firm and dry with bright, smooth outer skins.
How to Store
Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.
How to Prepare
Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Saut, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.