Whit's Southwest Chili - Quick Fix
  • Email Email
  • Print Print

Whit's Southwest Chili - Quick Fix

Submitted by: Whitney Brown

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 8

I make this chili for pot lucks and also use as a bean dip by cooking as directed and draining most of the tomato gravy off, adding some salsa and fresh cilantro as well


    16 oz. ground beef

    6 tbsp. canned diced green chilies

    4 tbsp. black olives

    14 1/2 oz. canned black beans

    14 1/2 oz. diced tomatoes, canned

    1 lrg. onion

    1 lrg. green bell pepper

    cayenne pepper to taste

    2 tbsp. ground cumin

    3 tbsp. chili powder

    5 cilantro, bunch, fresh, organic

    sea salt to taste


In a deep black skillet or dutch oven, brown beef on medium high using 2 tbsp. olive oil. Remove beef and add diced onion and green pepper. Cook until onions are translucent. Drain excess fat and return beef to pot. Add all other ingredients and bring to a boil. Cover and cook on simmer for one hour or more.

For your personal taste: If too thick add pure tomato juice. If too thin, add more beans or some tomato paste to thicken.

One small can of beef broth can be subsituted for beef if you prefer a "meatless" chili.