No-Fuss Beef and Bean Chili

Place the beef in a medium pot and set over medium heat. Cook the beef, stirring occasionally, until it is no longer pink and is cooked through. Drain away the excess fat, and then add the remaining ingredients to the pot. Bring the chili to a simmer, cover loosely and simmer 15 minutes or until the chili is thickened. Season the chili with salt and pepper, if needed. Serve the chili with sliced focaccia bread or tortilla chips.

Note: To give the chili another legume and vegetable, I used a tomato-based salsa that also contained black beans and corn. Instead of a large jug, I bought 1 (340-mL) can of vegetable cocktail for this recipe, something you might consider if you don’t routinely buy it.