Secret Ingredient Chili

Summer means grilling season is in full gear, and if you're like me, it also means leftover hamburgers from cookouts. Put them to tasty[ use in this chili, ready in about 20 minutes. Canned beans add some heft, and help stretch two leftover burgers into a meal for the whole family.]

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cooked burgers (3 ounces each), crumbled
  • One 15-ounce can tomato sauce (plain, not marinara)
  • One 10.5-ounce can pink beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper, to taste
  • Grated Cheddar, to serve, optional
Directions
  • Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes.

  • Ladle into deep bowls to serve. Top with cheese, if desired.

Feel free to swap in black beans or pinto beans for the pink beans.


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    This recipe is featured in:

    Burgers and Hot Dogs