Whipped this up the other day to top off a loaded baked potato. Perfect for when you need a chili 'spread' but don't want to go all out and make a full batch. Great wrapped inside tortillas or as a Mexican-style chip dip. Could also spice up a hot dog or use for chili french fries.
Trade the fresh onion for 1 tsp. onion powder if really in a hurry.
Serves 3-4 (as a thick spread)
Quick and simple
1 medium white onion --OR-- 1 tsp. onion powder
1/3 to 1/2 lb. ground beef
1 (14.5 oz) can finely diced tomatoes*
1 (16 oz) can pinto beans*
2 tsp. chili powder
1 tsp. cumin
cheddar cheese, to melt on top
*DelMonte diced tomatoes are GF; Bush's pinto beans are GF
1. Finely dice up the white onion. Set onion beside the range.
2. Rise off the ground beef and place into the large saucepan. Begin cooking the meat over medium heat. When the beef is browned (no longer pink on the outside), add in the diced onion. Cook until the meat until done, but still moist, about 10 minutes total cooking time.
3. Open and drain both the tomatoes and pinto beans, then add to beef/onion mixture; stir well. Season with chili powder and cumin. Add in a dash of cayanne pepper if you want more of a kick. Continue cooking for another 5 minutes, or until heated through. Serve with melted cheddar cheese over a baked potato, as a dip, in a tortilla wrap, or over a hot dog and french fries.