Chef Pam Smith Texy Aussie Grassfed Beef and Black Bean Chili
- Prep time 0Min
- Cook time 0Min
- Technique Stew
- Meat Beef
- Cut Ground
- Serves 0
This “Make it Quick, Make it Great!” Chili is made possible by using ingredients that are already perfectly seasoned for wow-flavor! The Chili can be assembled from your Tailgate Taco Bar and heated together in a stovetop pot, microwaved till steamy hot in a microwavable bowl, or my personal favorite, built into a personal “Lunch in a Thermos.”
Ingredients
2 tablespoons tomato sauce
¼ cup Aussie Grasssfed Taco Beef (see original Taco Bar recipe)
2 tablespoons Zesty Black Beans (see original Taco Bar recipe)
2 tablespoons salsa or pico de gallo
1 tablespoon chili powder
1 tablespoon finely shredded sharp cheddar cheese
12-ounce thermos
Tailgate Taco Bar Toppings, as desired
Method
- To a large microwavable glass cup or bowl, add tomato sauce, Taco Beef, Zesty Black Beans, salsa/pico de gallo, and chili powder. Mix together and cover.
- Heat till steaming hot. While heating, pour steaming hot water into thermos to prepare it to hold heat.
- Remove chili from microwave and stir. Pour into prepared hot thermos, top with finely shredded cheddar.
- Place top on thermos, and take along for a perfectly delicious protein and plant-packed lunch-on-the-go! Bring along Tailgate Taco Bar Toppings to add or enjoy as a side.
